Gazpacho Salad(4 To 6 Servings) - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 1/2 c. tomato juice
1 large ripe tomatoes
2 Tbsp. vinegar or pickle juice
1/8 tsp. crushed garlic
1 medium-sized cucumber, chopped
1 peeled and seeded green chili, chopped
1/4 c. chopped onion
3/4 tsp. salt
1/8 tsp. freshly ground pepper

Preparation

Soften the gelatin in 1/4 cup of the tomato juice for about 5 minutes.
Meanwhile, heat 1 cup of tomato juice; add the gelatin and stir until thoroughly dissolved.
Chop the fresh tomato, saving the juice; add vinegar and remaining tomato juice to make 1/2 cup liquid.
Add to the hot mixture with the garlic, cucumber, green chili, onion, salt and pepper.
Pour into a 1-quart mold.
Chill until firm.
Unmold on bed of crisp greens.