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Gazpacho Salad

American.Gourmet's picture
Ingredients
  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
  Salt 1⁄2 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)
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 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party, Healthy

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