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Gazpacho Salad
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Gazpacho Salad

4 Hr(s) 45 Min(s)
20 Min(s) Prep
4 Hr(s) 25 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
1 cup diced tomato
1/2 cup peeled and diced cucumber
1/4 cup diced green bell pepper
2 Tbsp. diced red bell pepper
2 Tbsp. thinly sliced green onion
2 Tbsp. vinegar
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1-1/2 cups tomato juice
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
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Let's Make It
1
Mix vegetables, vinegar, pepper and garlic powder in medium bowl. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl 2 minutes or until gelatin is completely dissolved. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
2
Stir in vegetable mixture. Pour into 4-cup mold or bowl which has been sprayed with no stick cooking spray.
3
Refrigerate 3 hours or until firm. Unmold. Serve with salad greens and garnish with tomato and cucumber slices, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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