Molded Gazpacho Salad Recipe
Molded gazpacho salad is a gelatin vegetable salad. Made with tomato juice, the molded gazpacho salad is flavored by the veggies in it only. Chilled to set, it may be served with lettuce leaves as garnish.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
Molded Gazpacho Salad
1/2 small cucumber, peeled, halved, seeded, and chopped
1/2 small stalk celery, sliced
2 tablespoons chopped green onion
Lettuce leaves
Directions
Pour 1 cup of the tomato juice into a large heatproof bowl and sprinkle the gelatin over it.
Let soften for 2 to 3 minutes.
Meanwhile, put the remaining tomato juice and the garlic in a small heavy saucepan and bring to a boil over moderate heat.
Add to the gelatin mixture and stir until the gelatin dissolves completely.
Stir in the vinegar and red pepper sauce.
Chill in the refrigerator until the mixture is the consistency of unbeaten egg whites about 1 to 1 1/4 hours.
Fold in the green pepper, cucumber, celery, and green onion, and turn into an ungreased 7 1/2"x 3 3/4x 2" loaf pan.
Cover and chill for 6 hours or overnight until firm.
Unmold onto a chilled platter and garnish with lettuce leaves.
Let soften for 2 to 3 minutes.
Meanwhile, put the remaining tomato juice and the garlic in a small heavy saucepan and bring to a boil over moderate heat.
Add to the gelatin mixture and stir until the gelatin dissolves completely.
Stir in the vinegar and red pepper sauce.
Chill in the refrigerator until the mixture is the consistency of unbeaten egg whites about 1 to 1 1/4 hours.
Fold in the green pepper, cucumber, celery, and green onion, and turn into an ungreased 7 1/2"x 3 3/4x 2" loaf pan.
Cover and chill for 6 hours or overnight until firm.
Unmold onto a chilled platter and garnish with lettuce leaves.
