Easy Gazpacho Salad Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Diced tomato1 Cup (16 tbs)
 Diced peeled cucumber1⁄2 Cup (8 tbs), peeled
 Diced green bell pepper1⁄4 Cup (4 tbs), diced
 Diced red bell pepper2 Tablespoon, diced
 Thinly sliced green onion2 Tablespoon, thinly sliced
 Vinegar2 Tablespoon
 Black pepper1⁄4 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Tomato juice1 1⁄2 Cup (24 tbs)
 Lemon flavor gelatin dessert1 Tablespoon (4 Serving Size, 1 Package)

Nutrition Facts

Serving size

Calories 93 Calories from Fat 3

% Daily Value*

Total Fat 0.39 g0.6%

Saturated Fat 0.07 g0.34%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 39.6 mg1.6%

Total Carbohydrates 15 g5%

Dietary Fiber 3.4 g13.5%

Sugars 10.7 g

Protein 10 g19%

Vitamin A 53.9% Vitamin C 140.2%

Calcium 4.7% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

MIX vegetables, vinegar, black pepper and garlic powder in medium bowl; set aside. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in vegetable mixture. Pour into 4-cup mold.
REFRIGERATE 3 hours or until firm. Unmold. Serve with crackers if desired. Garnish as desired.
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