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Easy Gazpacho Salad

Ingredients
  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
  Vinegar 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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4.2
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 93 Calories from Fat 3

% Daily Value*

Total Fat 0.39 g0.6%

Saturated Fat 0.07 g0.34%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 39.6 mg1.6%

Total Carbohydrates 15 g5%

Dietary Fiber 3.4 g13.5%

Sugars 10.7 g

Protein 10 g19%

Vitamin A 53.9% Vitamin C 140.2%

Calcium 4.7% Iron 9.5%

*Based on a 2000 Calorie diet

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Easy Gazpacho Salad Recipe