Gazpacho Salad

This attractive salad is made from the same ingredients as the more famous Gazpacho Soup. It is perfect for a summer buffet lunch.

1 oz. gelatine

8 fl. oz. canned tomato juice

1 tablespoon lemon juice garlic cloves, crushed

1 small onion, finely chopped

1 cucumber, peeled and chopped

1 small green pepper, white pith removed, seeded and chopped

4 small tomatoes, blanched, peeled, seeded and chopped

½ teaspoon salt

½ teaspoon black pepper

1 Webb’s Wonder lettuce, outer leaves removed, washed and separated into leaves

In a small bowl or cup, soften the gelatine in 2 tablespoons of the tomato juice.

In a small saucepan, bring the remaining tomato juice and the lemon juice to the boil over moderate heat. Remove the pan from the heat and stir in the softened gelatine. Continue stirring until the gelatine has dissolved.

Stir in the garlic, onion, cucumber, green pepper, tomatoes, salt and pepper. Pour the mixture into a 1-i-pint mould.

Place the mould in the refrigerator and chill for at least 2 hours, or until the jelly is completely set.

Arrange the lettuce leaves on a serving dish. Quickly dip the base of the mould in hot water and reverse it, giving a slight shake, on to the lettuce leaves. The salad should slide out easily.

Serve at once.

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