Gazpacho Salad Recipe
Ingredients
| Unflavored gelatin package | 2 | |
| 2-1/2 cups tomato or vegetable juice | ||
| Wine vinegar | 2 Tablespoon | |
| Packed brown sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Hot pepper sauce | 1 Dash | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tomatoes, peeled, seeded and diced | ||
| Cucumber | 1 Cup (16 tbs), chopped | |
| 1/2 cup diced sweet green pepper | ||
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Lettuce | ||
| Thin slices cucumber | ||
Directions
In saucepan over medium heat, sprinkle gelatin over 1/2 cup (125 ml) of the tomato juice to dissolve. (Or, in microwaveable bowl, sprinkle gelatin over 1/2 cup/125 ml of the tomato juice; microwave at High for 1 minute or until dissolved.) Add remaining tomato juice, vinegar, sugar, salt, Worcestershire sauce, hot pepper sauce and garlic. Chill until slightly thickened and consistency of egg whites.
Meanwhile, mix together tomatoes, cucumber, green pepper and onion; fold into thickened juice mixture. Pour into rinsed or greased 6-cup (1.5 L) mould. Chill until firm.
To serve, unmould onto lettuce-lined plate; garnish with cucumber.
Meanwhile, mix together tomatoes, cucumber, green pepper and onion; fold into thickened juice mixture. Pour into rinsed or greased 6-cup (1.5 L) mould. Chill until firm.
To serve, unmould onto lettuce-lined plate; garnish with cucumber.
Chef
