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
- 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
- 1 cup sour cream
- 2 tablespoons horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Dissolve gelatin in hot water.
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.
Turn into an oiled 2-quart ring mold. Chill until firm, 4 to 6 hours or longer.
Blend together dressing ingredients until creamy smooth. Chill.
When ready to serve, turn mold out onto a platter. Surround with thinly sliced cucumber. Serve horseradish cream along side the salad.