Skip to content

Gazpacho Salad Mold

July 14, 2011



2 envelopes unflavored gelatine
1 can (1 pt, 2ox) tomato juice
1/3 cup red wine vinegar
1 teaspoon salt
Tabasco
2 small tomatoes, peeled and diced (1 cup)
1 medium cucumber, pared and diced (1 cup)
1/2 medium green pepper, diced (1/2 cup)
1/4 cup finely chopped red onion
1 tablespoon chopped chives
2 large ripe avocados
Lemon Juice
1/3 cup bottled oil-and-vinegar dressing
Watercress

1. In medium saucepan, sprinkle gelatine over 3/4 cup tomato juice, to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

2. Stir in remaining tomato juice, vinegar, salt and several drops Tabasco. Set in bowl of ice, stirring occasionally, until mixture is consistency of unbeaten egg white – about 15 minutes.

3. Fold in tomato, cucumber, green pepper, onion, and chives until well combined. Pour into fluted, 1 1/2 quart mold that has been rinsed in cold water.

4. Refrigerate until firm, at least 6 hours.

5. To unmold: Run small spatula around edge of mold; invert over serving platter; place a hot, damp dishcloth over inverted mold, and shake gently to release. Refrigerate.

6. Just before serving, peel and slice avocados. Brush with lemon juice. Arrange avocado slices around molded salad, and pour dressing over them. Garnish with watercress.

Makes 6 servings.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: