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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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