Best Molded Gazpacho Salad Recipes

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

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 Gazpacho Salad | Wives with Knives image

Provided by @MakeItYours

Number Of Ingredients 16

2 envelopes unflavored gelatin
2 tablespoon sugar
1 bay leaf
4 cups good quality tomato juice
½ teaspoon salt
½ teaspoon celery salt
1 teaspoon cream horseradish sauce
1 teaspoon Worcestershire sauce
dash Tabasco sauce
2 tablespoons cider vinegar
2 tablespoons lemon juice
½ cup celery, finely chopped
¼ cup red onion, finely chopped
½ cup green pepper, finely chopped
½ cup pimento stuffed green olives, chopped
1 cup cooked cocktail shrimp, optional

Steps:

In a medium saucepan combine the gelatin and sugar, mixing well. Slowly stir in 2 cups of tomato juice and the bay leaf until well combined. Cook over medium heat, stirring constantly until gelatin dissolves.
Remove from heat. Stir in the rest of the tomato juice, salt, celery salt, horseradish sauce, Worcestershire sauce, Tabasco and lemon juice and vinegar.
Transfer the mixture to a bowl and refrigerate until syrupy. Watch it so it doesn't firm up. It usually takes about 30-45 minutes. Check often.
Gently stir the remaining ingredients into the thickened juice, pour into a mold and refrigerate until firm. Garnish with a little mayo if desired.