Molded Gazpacho Salad with Avocado Cream


Serves: 7
Total Calories: 244

Ingredients

Gazpacho Salad:
2 envelopes gelatin
4 1/2 cups tomato juice, divided
1/4 cup wine vinegar
1 clove garlic, crushed
2 teaspoons salt
1/4 teaspoon pepper
dash of cayenne pepper
2 large tomatoes, peeled, chopped, and drained
1/2 cup finely chopped green onions
3/4 cup finely chopped green bell pepper
3/4 cup peeled, finely chopped cucumber, drained
1/4 cup finely chopped pimiento
parsley
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Avocado Cream:
1/3 cup mashed avocado
1/2 cup sour cream
1/2 teaspoon salt
dash of cayenne pepper

Directions:

Gazpacho Salad:
Soften gelatin in 1 cup tomato juice for 5 minutes. Heat until mixture simmers and gelatin is dissolved. Remove from heat and add remaining tomato juice, vinegar, garlic, salt, pepper, and cayenne. Chill until mixture begins to set. Fold in tomatoes, onions, green pepper, cucumber, and pimento. Pour into a greased 6-cup ring mold. Chill about 3 hours or until firm. Unmold salad, garnish with parsley, and serve with Avocado Cream.

Avocado Cream:
Combine ingredients and blend well.

Nutritional Facts:

Serves: 7
Total Calories: 244
Calories from Fat: 26

This Molded Gazpacho Salad with Avocado Cream recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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Margarita Chicken Pasta Salad
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