Molded Gazpacho Salad Wives With Knives Recipes

GAZPACHO SALAD

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.

MOLDED GAZPACHO SALAD WITH AVOCADO CREAM

Steps:

• Gazpacho Salad: Soften gelatin in 1 cup tomato juice for 5 minutes. Heat until mixture simmers and gelatin is dissolved. Remove from heat and add remaining tomato juice, vinegar, garlic, salt, pepper, and cayenne. Chill until mixture begins to set. Fold in tomatoes, onions, green pepper, cucumber, and pimento. Pour into a greased 6-cup ring mold. Chill about 3 hours or until firm. Unmold salad, garnish with parsley, and serve with Avocado Cream. Avocado Cream: Combine ingredients and blend well.

MOLDED GAZPACHO SALAD

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.

MOLDED GAZPACHO SALAD

Steps:

• 1. 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.2. 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.3. 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.4. To serve, unmold onto a serving plate. Garnish with avocado and watercress.

MOLDED GAZPACHO SALAD

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.