Easy Gazpacho Salad Recipe
Ingredients
| Tomato | 1 Cup (16 tbs), diced | |
| Cucumber | 1/2 Cup (16 tbs), peeled | |
| Green bell pepper | 1/4 Cup (16 tbs), diced | |
| Red bell pepper | 2 Tablespoon, diced | |
| 2 tablespoons thinly sliced green onion | ||
| Vinegar | 2 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Tomato juice | 1/2 Cup (16 tbs) | |
| Gelatin package | 1 | |
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.
STIR in vegetable mixture. Pour into 4-cup mold.
REFRIGERATE 3 hours or until firm. Unmold. Serve with crackers if desired. Garnish as desired.
Chef
