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Gazpacho Salad

Gazpacho Salad recipe

This savory lemon gelatin mold made with tomato juice is laced with tomato, green onion, cucumber and bell peppers for a twist on classic gazpacho.

Recipe Ingredients

Method

  1. Mix vegetables, vinegar, pepper and garlic powder in medium bowl.
  2. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved.
  3. Refrigerate for 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
  4. Stir in vegetable mixture. Pour into 4-cup mold or bowl sprayed with cooking spray.
  5. Refrigerate for 3 hours or until firm.
  6. Unmold. Serve with salad greens and garnish with tomato and cucumber slices, if desired.

Makes 6 servings.

This salad can be made in small individual bowls or ramekins and unmolded on salad greens.

How To Unmold Gelatin: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Nutrition (per serving):Calories 30, Total fat 0g, Cholesterol 0mg, Sodium 260mg, Carbohydrate 5g, Dietary fiber 1g, Sugars 4g, Protein 2g

Vitamin A 15%DV, Vitamin C 50%DV, Calcium 0%DV, Iron 4%DV

Reprinted with permission from Kraft Foods - kraftrecipes.com.


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