MOLDED GAZPACHO SALAD

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