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Molded Gazpacho Salad

Brayden's picture
Ingredients
  Unflavored gelatin 2 Tablespoon
  Canned tomato juice 1 Pint (1 Pint)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Tabasco To Taste
  Tomatoes 2 Small, diced (Peeled 1 Cup)
  Cucumber 1 Medium, diced (Pared 1 Cup)
  Green pepper 1⁄2 Medium, diced (1/2 Cup)
  Red onion 1⁄4 Cup (4 tbs), finely chopped
  Chives 1 Tablespoon, chopped
  Avocado dressing 1 Tablespoon
Directions

MAKING
1) In a saucepan, dredge gelatin over 3/4 cup for tomato juice to soften.
2) Place the saucepan over low heat, stirring constantly, until gelatin is dissolved.
3) Take the pan away from heat.
4) Stir in remaining tomato juice, the vinegar, salt, and few, drops Tabasco.
5) Place the saucepan over bowl of ice, stirring occasionally, until mixture is consistency of unbeaten egg white for about 15 minutes.
6) Lightly fold in tomato, cucumber, green pepper, onion, and chives until well mixed.

FINALIZING
7) Rinse the 1 1/2 –quart mold in cold water.
8) Stream the tomato juice mixture into the mold.
9) Place the mold in refrigerator until firm for at least 6 hours.
10) Using a small spatula loosen the tomato mixture around the edge of mold.
11) Invert the mold over serving platter and place a hot, damp dishcloth over the mold, and shake gently to release.

SERVING
12) Serve the Moulded Gazpacho Salad with Avocado Dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
Servings: 
8

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