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Gazpacho Mold

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  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 288 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 3329.9 mg138.7%

Total Carbohydrates 33 g11%

Dietary Fiber 5.8 g23.1%

Sugars 23.3 g

Protein 29 g57.1%

Vitamin A 185.1% Vitamin C 213.4%

Calcium 16.8% Iron 30.3%

*Based on a 2000 Calorie diet

Gazpacho Mold Recipe