Gazpacho
Salad
- 1 cup diced tomato
1/2 cup peeled and diced cucumber
1/4 cup diced green bell pepper
2 tablespoons diced red bell pepper
2 tablespoons thinly sliced green onion
2 tablespoons vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 1/2 cups tomato juice
1 (3.25-ounce) package Jell-O Brand Lemon Flavor Sugar Free Low
Calorie Gelatin
- Mix vegetables, vinegar,
pepper and garlic powder in medium bowl.
- Bring tomato juice to
boil in small saucepan. Stir into gelatin in large bowl at least
2 minutes until gelatin is completely dissolved. Refrigerate
1 1/4 hours or until slightly thickened (consistency of unbeaten
egg whites).
- Stir in vegetable mixture.
Pour into 4-cup mold or bowl sprayed with cooking spray. Refrigerate
3 hours or until firm.
- Unmold. Serve with salad
greens and garnish with tomato and cucumber slices, if desired.
Makes 6 servings.
Special Extra:
This salad can be made in small individual bowls or ramekins
and unmolded on salad greens.
How To Unmold Gelatin:
Dip mold in warm water for about 15 seconds. Gently pull gelatin
from around edges with moist fingers. Place moistened serving
plate on top of mold. Invert mold and plate; Holding mold and
plate together, shake slightly to loosen. Gently remove mold
and center gelatin on plate.
Nutrition (per serving):Calories 30,Total
fat 0g,Cholesterol 0mg,Sodium 260mg,Carbohydrate 5g,
Dietary fiber 1g,Sugars 4g,Protein 2g,Vitamin A 15%DV,Vitamin
C 50%DV,Calcium 0%DV,Iron 4%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
