Creamy Gazpacho Salad


Serves: 8
Total Calories: 427

Ingredients

1 can tomato soup
1 envelope plain gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 cup chopped pecans
1 cup mayonnaise
1/3 cup sliced green olives

Directions:

Heat soup, gelatin, and water; blend. Add cream cheese and stir constantly while leaving on medium heat. Blend well. Cool and add remaining ingredients. Pour mixture into a mold or a 9x9-inch glass baking dish and let set overnight. Cut into squares to serve.

Note: To make a main dish, add 1 cup cooked shrimp.

Nutritional Facts:

Serves: 8
Total Calories: 427
Calories from Fat: 329

This Creamy Gazpacho Salad recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Linda Martin’s “Eyes of Texas” Salad
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Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
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Andre’s Lime Salad
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Creamy Gazpacho Salad
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