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Gazpacho Salad Mold With Sliced Avocados

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  Unflavored gelatin 3⁄4 Ounce (3 envelopes)
  Canned tomato juice 36 Ounce (2 cans, 1-pt, 2-oz each)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Hot red pepper sauce 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), pressed
  Tomatoes 2 Large, peeled and finely diced for 1 1/2 cups
  Cucumber 1 Large, pared and finely diced for 1 1/2 cups
  Green pepper 1 Medium, finely diced for 3/4 cup
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Canned pimiento 1 , drained and chopped
  Chives 1⁄4 Cup (4 tbs), chopped
  Ripe avocados 2 1⁄4 Liter (large ones)
  Lemon juice 1 Tablespoon
  Bottled oil and vinegar dressing 1⁄3 Cup (5.33 tbs)

1. In a medium saucepan, tip in the one can of tomato juice
2. Sprinkle the gelatin on top of the tomato juice and heat again gently. Stir till the gelatin dissolves and then remove from heat
3. Add the rest of the tomato juice the vinegar, oil, salt, red-pepper sauce and garlic and mix well.
4. Set this mixture on a bowl of ice and stir it occasionally, till it is the consistency of unbeaten egg whites. This will take 30 minutes

5. As the mix chills, tip the tomato, cucumber, green pepper, onion, pimiento and chives into a bowl and mix well
6. Add this to the chilling gelatin and mix well again.
7. Tip this into a cold 2 1/2-quart mold that has been rinsed in cold water. Chill for 6 hours or till set.
8. Unmold just 20 minutes before serving by running a hot spatula around the edge of the mold. Invert the mold and place a hot damp dishcloth over the mold. Shake gently to release.
9. Place the dish in the refrigerator for 20 minutes serving
10. Peel and slice the avocados and brush them with lemon juice.

11. Arrange the avocados around the plated salad and tip salad dressing over it. Serve chilled

Recipe Summary

Difficulty Level: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
360 Minutes
Ready In: 
420 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 361 Calories from Fat 269

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 4.7 g23.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 232.8 mg9.7%

Total Carbohydrates 20 g6.8%

Dietary Fiber 11.9 g47.5%

Sugars 5.5 g

Protein 6 g11.4%

Vitamin A 20% Vitamin C 79.1%

Calcium 3.8% Iron 8.6%

*Based on a 2000 Calorie diet

Gazpacho Salad Mold With Sliced Avocados Recipe