Best Molded Gazpacho Salad With Avocado Cream Recipes

Molded Gazpacho Salad image

Number Of Ingredients 15

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 seed
1/4 teaspoon garlic salt
1/4 teaspoon salt
2 to 3 drops hot pepper sauce
3/4 cup celery finely chopped
4 ounces cucumbers peeled, seeded and finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup green onions thinly sliced
1/2 cup avocado, sliced
1 bunch watercress sprigs

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.

Nutrition Facts : Nutritional Facts Serves

Molded Avocado Cream Salad image

Provided by twissis

Time 35m

Yield 7 1/2 cup servings, 7 serving(s)

Number Of Ingredients 16

2 large avocados (peeled, pitted & mashed)
1 tablespoon unflavored gelatin (unflavored, powdered)
1/4 cup cold water
1 cup yogurt (unflavored)
1 large tomatoes (peeled, seeded & finely chopped)
1/4 cup white onion (finely chopped)
1 small garlic clove (crushed to a smooth puree)
2 teaspoons olive oil
2 tablespoons lime juice (strained, may sub lemon juice)
1 teaspoon chili powder
salt
1 lb shrimp (sml-med size, cooked in boiling water 3-5 min , shelled & deveined)
salad greens (platter garnish)
cherry tomatoes (platter garnish)
pitted ripe olives (platter garnish)
lime, slices (or lemon, platter garnish)

Steps:

In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime) juice, chili powder & salt.
Mix thoroughly, taste & adjust seasoning as desired.
Turn mixture into a well-chilled 4 cup ring mold. Cover w/aluminum foil & chill for at least 4 hrs or till well-set.
To Unmold: Have ready a round, well-chilled platter large enough to allow for the salad assembly as described below. Run the pointed tip of a knife around the edges of the mold to release it. Dip the mold up to the rim into a basin of hot water for just a few seconds. Place the platter upside down over the mold. Hold the platter & mold together & invert. Shake gently to release the molded avocado cream. Repeat process if needed & refrigerate immediately.
To Assemble Salad: Fill the center of the ring mold w/shrimp. Surround the outside of the ring w/salad greens & top the greens w/halved cherry tomatoes, olives, lime (or lemon) slices & any remaining shrimp.

Nutrition Facts : Calories 220.4, Fat 13.3, SaturatedFat 2.6, Cholesterol 130.8, Sodium 173.4, Carbohydrate 9.8, Fiber 5.2, Sugar 3.1, Protein 17.4

Molded Gazpacho Salad image

Number Of Ingredients 15

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

Molded Gazpacho Salad with Avocado Cream image

Number Of Ingredients 20

Gazpacho Salad:
2 envelopes gelatin
4 1/2 cups tomato juice, divided
1/4 cup wine vinegar
1 clove garlic, crushed
2 teaspoons salt
1/4 teaspoon pepper
dash of cayenne pepper
2 large tomatoes, peeled, chopped, and drained
1/2 cup finely chopped green onions
3/4 cup finely chopped green bell pepper
3/4 cup peeled, finely chopped cucumber, drained
1/4 cup finely chopped pimiento
parsley
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Avocado Cream:
1/3 cup mashed avocado
1/2 cup sour cream
1/2 teaspoon salt
dash of cayenne pepper

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.

Nutrition Facts : Nutritional Facts Serves