Gazpacho Salad

Gazpacho Salad

Ingredients:

19 oz can of vegetable juice cocktail

2 packages unflavoured gelatin

1/4 teaspoon each of Tabasco and salt

1/2 teaspoon dried basil

Freshly ground black pepper

2 whole green onions, finely chopped

1 cup grated unpeeled english cucumber

 

 

Preparation:

 

Pour 1 can of juice into a saucepan. Sprinkle with gelatin. Stir over medium heat until gelatin is dissolved and clear, about 3 minutes. Remove from heat. Stir in remaining juice, Tabasco, seasonings and onions. Pour into large bowl. Refrigerate until consistency of unbeaten egg whites, about 30 minutes. Fold into vegetables. Refrigerate at least until firm, about 1 hour. Serves 8


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