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Gazpacho Mold

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Ingredients
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)
  Beef broth/Beef bouillon 1 Cup (16 tbs)
  Tomato juice 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Garlic salt 1⁄4 Teaspoon
  Cucumber 1 Small, peeled, finely chopped
  Green onions 2 , finely chopped
  Tomato 1 , peeled, seeded, finely chopped
  Lettuce leaves 6
  Hard-cooked eggs/Basic deviled eggs 1 , sliced (For Garnish)
Directions

In a small saucepan, sprinkle gelatin over beef broth or bouillon.
Stir over low heat until gelatin dissolves.
In a medium bowl, combine gelatin mixture, tomato juice, salt, Worcestershire sauce, black pepper, cayenne pepper and garlic salt.
Refrigerate until slightly thickened, 20 to 45 minutes.
Stir in cucumber, onions and tomato.
Spoon into 5 or 6 round, 2-inch molds.
Refrigerate until firmly set, 4 to 6 hours.
Arrange lettuce on 5 or 6 salad plates.
Invert molds onto lettuce-lined plates.
Garnish with hard-cooked eggs or Basic Deviled Eggs.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Deviled
Ingredient: 
Beef

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