From My Great Recipes salad section, here is a cooling summer salad inspired by Seville’s famous cold soup – Gazpacho. The salad, a spicy blend of tangy gelatin, chopped fresh vegetables, and the added zip of hot pepper sauce. The dressing: a creamy blend of horseradish-spiked sour cream.
Good served with crusty bread, charcoal-grilled meats or poultry, roasted potatoes.
You could use raspberry or lemon gelatin for this 1-2 quart mold.
Salads and Their Dressings, Section 2, Card 27
Molded Gazpacho Salad
Ingredients
Salad
- 2 3- ounce packages gelatin lemon or raspberry
- 3/4 cup hot water
- 2 1- pound cans stewed tomatoes
- 1 cup tomato juice
- 4-6 drops hot pepper sauce
- 2 tablespoons red wine vinegar
- 1 cup green pepper diced
- 1 cup celery diced
- 1/2 cup red pepper diced
- 1/2 cup cucumber diced
- 1/2 cup green onions sliced
- 1 cucumber thinly sliced for garnish
Dressing
- 1 cup sour cream
- 2 tablespoons horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Instructions
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Dissolve gelatin in hot water.
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Break up tomatoes, with their juice, with back of spoon. Add to gelatin mixture along with the tomato juice, hot pepper sauce, vinegar, and chopped vegetables.
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Turn into an oiled 2-quart ring mold. Chill until firm, 4 to 6 hours or longer.
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Blend together dressing ingredients until creamy smooth. Chill.
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When ready to serve, turn mold out onto a platter. Surround with thinly sliced cucumber. Serve horseradish cream along side the salad.
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