"Gazpacho" Congealed Salad
"Gazpacho" Congealed Salad is an impressive dinner. Made with 1 (7 oz.) jar pimentos, drained and diced, 1 large cucumber, peeled and diced, 1 green pepper, broken and slivered, 3 firm tomatoes, diced and 4 to 5 green onions, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In large bowl, mix the first 7 ingredients with oil and vinegar.
Toss and mix with salt and pepper to taste.
Stir in consomme and let stand in refrigerator for 1 hour.
Thoroughly mix gelatins, then dissolve in boiling water.
Cool and chill until mixture is thick.
Combine vegetables and gelatin mixture.
Pour into a large 3-quart oiled mold.
Chill until firm.
Unmold, garnish and cut into squares to serve.
π· Perfect Pairings
Complete your meal with these
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