Gazpacho Salad

  1. Combine pimientos, vegetables, olives, garlic, oil, vinegar, salt and pepper in large bowl.
  2. Mix well and stir in consomme. Dissolve jello in boiling water.
  3. Chill until thickened.
  4. Fold in vegetable mixture.
  5. Pour into 8-cup mold.
  6. Chill until firm, about 4 hours.
  7. Unmold and garnish with tomato, lemon and cucumber slices, if desired.

pimientos, cucumbers, green pepper, tomatoes, scallions, olives, clove garlic, salad oil, vinegar, salt, pepper, consomme, lemon jello, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833261 (may not work)

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