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Gazpacho Salad Recipe
|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|
|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)|
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
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.