Lemon Gazpacho Mold Recipe
Ingredients
1 pkg. Featherweight lemon (2 env.) gelatin
1 tsp Featherweight instant bouillon, beef flavor
1 cup boiling water
2 1/2 cup Featherweight tomato juice
2 tsp red wine vinegar
1 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
1 cup unpared cucumber, chopped
1/2 cup celery, chopped
1/2 cup tomato, seeded and chopped
1/4 cup green pepper, chopped
1/4 cup onion, finely chopped
2 6 1/2 oz. Featherweight tuna, drained and flaked
Directions
Empty both envelopes of gelatin into a bowl.
Add bouillon and boiling water; stir until dissolved.
Add tomato juice, vinegar, Worcestershire and pepper sauces; stir well.
Refrigerate until thickened.
Add cucumber, celery, tomato, green pepper, onion and tuna to the thickened gelatin; mix well.
Turn mixture into a lightly oiled 5 1/2 or 6 cup ( 1 1/4 or 1 1/2 L) mold.
Chill until firm.
Unmold on a serving plate.
Add bouillon and boiling water; stir until dissolved.
Add tomato juice, vinegar, Worcestershire and pepper sauces; stir well.
Refrigerate until thickened.
Add cucumber, celery, tomato, green pepper, onion and tuna to the thickened gelatin; mix well.
Turn mixture into a lightly oiled 5 1/2 or 6 cup ( 1 1/4 or 1 1/2 L) mold.
Chill until firm.
Unmold on a serving plate.
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