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Molded Gazpacho Salad

Salad.Dominion's picture
Ingredients
  Tomato juice 3 Cup (48 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cider vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Tomatoes 3 , peeled and diced to make 2 1/2 cups
  Cucumber 1 Cup (16 tbs), finely chopped
  Green bell pepper 1⁄2 Cup (8 tbs), finely chopped
  Onion 1⁄4 Cup (4 tbs), finely chopped
  Celery 1⁄4 Cup (4 tbs), finely chopped
  Dairy sour cream 2⁄3 Cup (10.67 tbs)
  Mayonnaise 2⁄3 Cup (10.67 tbs)
Directions

MAKING
1) In a saucepan, pour the tomato juice, stir in the gelatin and allow to stand for 2 minutes.
2) Simmer the tomato juice over a medium-low heat and stir until the gelatin is dissolved.
3) Stir in the vinegar, lemon juice, garlic powder, salt, black pepper and hot pepper sauce, blend well.
4) Refrigerate until the mixture is slightly thickened.
5) Then stir in the tomatoes, cucumber, green pepper, onion and celery, blend well.
6) in a lightly oiled 1-1/2-quart ring mold, pour the mixture and refrigerate until set.
7) In a bowl mix the sour cream and mayonnaise, then refrigerate until serving time

SERVING
8) Unmold the salad on a serving plate and serve with the mayonnaise mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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