|Canned whole tomatoes||16 Ounce|
|Green pepper||1 Medium, chopped (About 1 Cup)|
|Cucumber||1 Medium, seeded and chopped (About 1 Cup)|
|Onion||1 Medium, chopped (About 1/2 Cup)|
|Garlic||2 Clove (10 gm), chopped|
|Lemon juice||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Red pepper sauce||3 Drop|
|Unflavored gelatin||2 Tablespoon|
|Chilled cocktail vegetable juice||1⁄4 Cup (4 tbs)|
|Hot cocktail vegetable juice||1 Cup (16 tbs)|
|Salad greens||1 Cup (16 tbs)|
Place tomatoes (with liquid), 1/4 cup of the green pepper, 1/4 cup of the cucumber, 1/4 cup of the onion, the garlic, lemon juice, cumin, salt and pepper sauce in blender container.
Cover and blend on medium speed until smooth, 10 to 15 seconds.
Pour into 2-quart bowl.
Sprinkle gelatin on 1/4 cup vegetable juice to soften; stir in 1 cup vegetable juice until gelatin is dissolved.
Stir gelatin mixture into vegetable mixture.
Refrigerate until slightly thickened but not set.
Stir in remaining green pepper, cucumber and onion.
Pour into 4-cup mold.
Refrigerate until firm, about 4 hours.
Unmold on salad greens.
Serve with dairy sour cream if desired.
Food Processor Directions: Place tomatoes (with liquid), 1/4 cup of the green pepper, 1/4 cup of the cucumber, 1/4 cup of the onion, the garlic, lemon juice, cumin, salt and pepper sauce in workbowl fitted with steel blade.
Cover and process until smooth, about 10 seconds.
Continue as directed.
Serving size: Complete recipe
Calories 488 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 1964.2 mg81.8%
Total Carbohydrates 87 g29.1%
Dietary Fiber 18.9 g75.6%
Sugars 25.3 g
Protein 41 g82.9%
Vitamin A 111% Vitamin C 378.8%
Calcium 31.9% Iron 53.2%
*Based on a 2000 Calorie diet