Recipe - Molded Gazpacho Salad

2 Envelopes unflavored gelatin
1 pt Plus
2 ounce Tomato juice
1/3 cup Red wine vinegar
1 teaspoon Salt
3 dr Tabasco; more or less
2 small Tomatoes; peeled and
minced
One half md Green pepper; minced
1 md Cucumber; pared and
minced
One half cup Diced celery
One fourth cup Finely chopped red onion
1 tablespoon Chopped chives

In a medium saucepan, sprinkle gelatin over One fourth cup tomato juice to soften.
Place over low heat, stirring constantly until gelatin dissolves. Stir in
remaining tomato juice, vinegar, salt and Tabasco. Place in a bowl of ice,
stirring occasionally until consistency of unbeaten egg whites, about 15
minutes. Fold in vegetables. Stir. Pour into a 1One half quart mold.
Refrigerate until firm, at least 6 hours. Yield: 8 servings.

MARCIA JOHNSTON

(MRS. RICHARD S.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.