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Molded Gazpacho Salad |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Molded Gazpacho Salad recipe on the web!!_ envelopes unflavored jello _ 12-ounce cans tomato juice _ teaspoon chicken bouillon _ tablespoons red wine vinegar _ teaspoon worcestershire sauce ___ teaspoon celery seeds ___ teaspoon garlic salt ___ teaspoon salt _ to 3 drops hot pepper sauce ___ cup celery finely chopped ___ cup cucumbers peeled, seeded and finely chopped ___ cup green bell peppers finely chopped ___ cup green onions thinly sliced Avocado slices Watercress sprigs In a medium saucepan, mix gelatin, 1/2 cup of the tomato juice and bouillon; let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Remove from heat. Stir in remaining tomato juice, vinegar, Worcestershire sauce, celery seeds, garlic salt, salt and hot pepper sauce. Chill until mixture mounds when dropped from a spoon. Stir in celery, cucumber, green pepper and green onions. Pour into a 4-cup mold. Cover and chill at least 2 to 3 hours or until firm. To serve, unmold onto a serving plate. Garnish with avocado and watercress. Romaine-Apple Tossed Salad Tomatoes Vinaigrette Tropical Chicken Salad |
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