Gazpacho Salad Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
Interest Group

Ingredients

 Canned whole tomatoes16 Ounce
 Green pepper1 Medium, chopped (About 1 Cup)
 Cucumber1 Medium, seeded and chopped (About 1 Cup)
 Onion1 Medium, chopped (About 1/2 Cup)
 Garlic2 Clove (10 gm), chopped
 Lemon juice2 Tablespoon
 Ground cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Red pepper sauce3 Drop
 Unflavored gelatin2 Tablespoon
 Chilled cocktail vegetable juice1⁄4 Cup (4 tbs)
 Hot cocktail vegetable juice1 Cup (16 tbs)
 Salad greens1 Cup (16 tbs)

Nutrition Facts

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 mg

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

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.
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