Molded Gazpacho Salad Recipes

GAZPACHO SALAD

Gazpacho Salad image

Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

Steps:

In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

GAZPACHO SALAD

Gazpacho Salad image

Try something a little different with our Gazpacho Salad recipe. Gazpacho Salad is a savory gelatin mold featuring veggies like tomatoes and bell peppers.

Provided by My Food and Family

Categories Home

Time 4h45m

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOLDED GAZPACHO SALAD

Molded Gazpacho Salad image

Number Of Ingredients 15

Ingredients

2 envelopes unflavored jello
2 (12-ounce) cans tomato juice
1 teaspoon chicken bouillon
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seeds
1/4 teaspoon garlic salt
1/4 teaspoon salt
2 to 3 drops hot pepper sauce
3/4 cup celery finely chopped
1/2 cup cucumber peeled, seeded and finely chopped
1/4 cup green bell pepper finely chopped
1/4 cup green onion thinly sliced
Avocado slices
Watercress sprigs

Steps:

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.

Nutrition Facts : Nutritional Facts Serves

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