Gazpacho Salad Molds

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  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 45 mins plus 4 hours

Gazpacho Salad Molds

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Directions

  1. In a small bowl, combine cucumber, celery, green onions, vinegar, and garlic powder; set aside.
  2. In a small saucepan, bring tomato juice and water to boiling. In a large bowl, add tomato juice mixture to gelatin; stir about 3 minutes or until gelatin is dissolved. Chill in the refrigerator about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
  3. Stir in vegetable mixture. Divide mixture among six 5- or 6-ounce custard cups or plastic cups or pour into a 3-cup bowl or salad mold. Cover and chill in the refrigerator for at least 4 hours or until firm. To serve, unmold salad(s) onto serving plate(s).
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Nutrition Facts (Gazpacho Salad Molds)

  • Per serving:
  • 69 kcal ,
  • 0 g fat
  • 0 mg chol. ,
  • 262 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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