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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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A little twist on the usual gazpacho Ingredients:
20 ounces (2 1/2 cups) tomato juice or spicy v8 juice |
2 envelopes unflavored gelatin |
1/4 cup red wine vinegar |
1 teaspoon salt |
1/2 teaspoon ground white pepper |
1/4 to 1/2 teaspoon hot pepper sauce |
1 (14 ounce) can diced or stewed tomatoes, well drained |
1 medium cucumber, seeded and diced |
2 stalks celery, diced |
1 small green pepper, diced |
1/4 cup red onion, finely diced (optional) |
1/4 cup black olives, sliced |
1/4 cup greeh olives, sliced |
leaf lettuce |
ranch salad dressing |
Directions:
1. In saucepan, heat juice and gelatin until gelatin dissolves.
2. Remove from heat.
3. Add vinegar, salt, pepper and hot pepper sauce.
4. Chill until the consistancy of egg whites.
5. Fold in remaining ingredients except lettuce and salad dressing.
6. Pour into mold.
7. Chill until firm.
8. (May be made a day ahead)
9. When ready to serve, unmold onto a lettuce lined serving plate.
10. Serve with Ranch salad dressing.
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