Molded Gazpacho Salad Recipes

GAZPACHO SALAD

Steps:

• Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
• Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
• In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

GAZPACHO SALAD

Steps:

• Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
• Sprinkle the salad with the chives, shallot and flaky sea salt.

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.

GAZPACHO SALAD

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.

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

COOL CUCUMBER MOLDED SALAD

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.

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.

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.