Congealed Gazpacho Salad With Avocado Cream Recipe

Name: Congealed Gazpacho Salad With Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes unflavored gelatin; 1 qt. tomato juice, divided; 1/4 c. white wine vinegar; 1 clove garlic, crushed; 3/4 tsp. salt; 1/4 tsp. black pepper; dash of red pepper; 1 c. peeled, chopped tomato, drained; 3/4 c. finely chopped cucumber; 1/4 c. chopped green onions; 1 small jar diced pimento, drained and diced; lettuce leaves; Avocado Cream; green onion fans for garnish

Servings: persons

2 envelopes unflavored gelatin
1 qt. tomato juice, divided
1/4 c. white wine vinegar
1 clove garlic, crushed
3/4 tsp. salt
1/4 tsp. black pepper
dash of red pepper
1 c. peeled, chopped tomato, drained
3/4 c. finely chopped cucumber
1/4 c. chopped green onions
1 small jar diced pimento, drained and diced
lettuce leaves
Avocado Cream
green onion fans for garnish

1
Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute.
2
Cook over low heat, stirring until gelatin dissolves.
3
Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients.
4
Chill until the consistency of unbeaten egg white.
5
Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds.
6
Chill until firm. Unmold onto lettuce-lined salad plates.
7
Top with Avocado Cream. Garnish, if desired.
8
Yields 10 servings.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 1 qt. tomato juice, divided, 1/4 c. white wine vinegar, 1 clove garlic, crushed, and more.

Yes, Congealed Gazpacho Salad With Avocado Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Congealed Gazpacho Salad With Avocado Cream

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