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Salads & sides

Gazpacho Salad

Gazpacho Salad recipe
photo by:kraft
This savory lemon gelatin mold made with tomato juice is laced with tomato, green onion, cucumber and bell peppers for a twist on classic gazpacho.
20 min
4 hr 45 min
6 servings
Magazine Acquisition

what you need

cup  diced tomato
cup  peeled and diced cucumber
cup  diced green bell pepper
Tbsp.  diced red bell pepper
Tbsp.  thinly sliced green onion
Tbsp.  vinegar
tsp.  ground black pepper
tsp.  garlic powder
cups  tomato juice
pkg.  (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin

Make It

MIX vegetables, vinegar, pepper and garlic powder in medium bowl. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

STIR in vegetable mixture. Pour into 4-cup mold or bowl sprayed with cooking spray.

REFRIGERATE 3 hours or until firm. Unmold. Serve with salad greens and garnish with tomato and cucumber slices, if desired.

Kraft Kitchens Tips

How To
Unmold: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Special Extra
This salad can be made in small individual bowls or ramekins and unmolded on salad greens.
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