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Recipe: Jellied Gazpacho

Soups

Found this version in New Joys of Jello printed in 1975
JELLIED GAZPACHO
2 C finely chopped tomatoes
1/2 C finely chopped green pepper
1/2 C finely chopped celery
1/2 C finely chopped onion
1 (4 oz) can sliced mushrooms, drained & finely chopped
1 Tbsp finely chopped parsley
1 tsp finely chopped chives
1-1/2 tsp garlic salt
1-1/2 tsp salt
1/4 tsp pepper
2 Tbsp tarragon vinegar
1/4 tsp pepper sauce
Dash of Worcestershire sauce
2 (3 oz) packages or 1 (6 oz) Jell-O Lemon Gelatin
2 C boiling water
1-1/2 C cold water
Combine all vegetables, seasonings, the vinegar, pepper sauce and
Worcestershire sauce. Let stand.
Dissolve gelatin in boiling water. Stir in cold water. Chill until
thickened. Stir in vegetable mixture. Chill in large bowl or tureen until
set, but not firm. Garnish with chopped tomatoes and cucumbers, if desired.
Makes about 6-1/2 cups.
NOTE: Gazpacho may be chilled overnight. Break up with fork before serving.


MsgID: 0038419
Shared by: SusieM
In reply to: ISO: Looking for jello salad recipe
Board: Cooking Club at Recipelink.com
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