Easy Gazpacho Salad
|Diced tomato||1 Cup (16 tbs)|
|Diced peeled cucumber||1⁄2 Cup (8 tbs), peeled|
|Diced green bell pepper||1⁄4 Cup (4 tbs), diced|
|Diced red bell pepper||2 Tablespoon, diced|
|Thinly sliced green onion||2 Tablespoon, thinly sliced|
|Black pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Lemon flavor gelatin dessert||1 Tablespoon (4 Serving Size, 1 Package)|
MIX vegetables, vinegar, black pepper and garlic powder in medium bowl; set aside. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in vegetable mixture. Pour into 4-cup mold.
REFRIGERATE 3 hours or until firm. Unmold. Serve with crackers if desired. Garnish as desired.