Molded Gazpacho Salad

Molded Gazpacho Salad

Here is a cooling summer salad inspired by Seville’s famous cold soup — Gazpacho.

for Dinner
Time to prepare: 35 minutes
Difficulty: Easy

Ingredients

For (1) 2-quart mold you will need:

2 pkgs. (3 oz. each) raspberry or lemon gelatin
3/4 cup hot water
2 cans (1 lb. each) stewed tomatoes
1 cup tomato juice
4 to 6 drops hot pepper sauce
2 Tbsp. red wine vinegar
1 cup diced green pepper
1 cup diced celery
1/2 cup diced red pepper
1/2 cup diced cucumber
1/2 cup sliced green onions
1 cucumber, thinly sliced, for garnish

Horseradish Cream:

Blend together until creamy smooth 1 cup sour cream, 2 Tbsp. horseradish, 1/2 tsp. sugar, 1/2 tsp. salt, 1
Tbsp. lemon juice. Chill.

Directions

Dissolve gelatin in hot water.

Break up tomatoes, with their juice, with back of spoon. Add to gelatin mixture along with the tomato juice, hot pepper sauce, vinegar and chopped vegetables.

Turn into an oiled 2-quart ring mold. Chill until firm (4 to 6 hrs.
or longer).

Turn out onto a platter. Surround with thinly sliced cucumber.

Serve Horseradish Cream alongside salad.

Notes

Good served with: Crusty bread, charcoal-grilled meats or poultry,
roasted potatoes.

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