Jellied Gazpacho Salad
From upstatevoyager 17 years ago
- 5 minutes to make
- Serves 8
A little twist on the usual gazpacho
Ingredients
- 20 ounces (2 1/2 cups) tomato juice or spicy V8 juice shopping list
- 2 envelopes unflavored gelatin shopping list
- 1/4 cup red wine vinegar shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground white pepper shopping list
- 1/4 to 1/2 teaspoon hot pepper sauce shopping list
- 1 (14 ounce) can diced or stewed tomatoes, well drained shopping list
- 1 medium cucumber, seeded and diced shopping list
- 2 stalks celery, diced shopping list
- 1 small green pepper, diced shopping list
- 1/4 cup red onion, finely diced (optional) shopping list
- 1/4 cup black olives, sliced shopping list
- 1/4 cup greeh olives, sliced shopping list
- leaf lettuce shopping list
- ranch salad dressing shopping list
How to make it
- In saucepan, heat juice and gelatin until gelatin dissolves.
- Remove from heat.
- Add vinegar, salt, pepper and hot pepper sauce.
- Chill until the consistancy of egg whites.
- Fold in remaining ingredients except lettuce and salad dressing.
- Pour into mold.
- Chill until firm.
- (May be made a day ahead)
- When ready to serve, unmold onto a lettuce lined serving plate.
- Serve with Ranch salad dressing.
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