"Gazpacho" Congealed Salad
A vibrant, chilled vegetable salad with a tomato-based flavor, accented by olives and pimentos, perfect for summer gatherings or light, refreshing meals.
Ingredients
- 7 oz. jar pimentos, drained and diced ⓘ
- 1 large cucumber, peeled and diced ⓘ
- 1 green pepper, broken and slivered
- 3 firm tomatoes, diced ⓘ
- 4 to 5 green onions, chopped ⓘ
- 1 cup pitted black olives, sliced ⓘ
- 1 small clove garlic, diced
- 2 Tbsp. oil
- 1 Tbsp. vinegar ⓘ
- salt and pepper to taste ⓘ
- 1 can consomme ⓘ
- 1 package apple flavored gelatin
- 1 envelope unflavored gelatin ⓘ
- 2 cups boiling water ⓘ
Instructions
- In a large bowl, mix the diced pimentos, peeled and diced cucumber, broken and slivered green pepper, diced tomatoes, chopped green onions, sliced black olives, and diced garlic with oil and vinegar.
- Toss and mix with salt and pepper to taste.
- Stir in the consomme and let stand in the refrigerator for 1 hour.
- Thoroughly mix the flavored and unflavored gelatins, then dissolve in boiling water.
- Cool the gelatin mixture and chill until it thickens.
- Combine the vegetable mixture with the thickened gelatin.
- Pour into a large 3-quart oiled mold.
- Chill until firm.
- Unmold, garnish as desired, and cut into squares to serve.
Nutrition & Diet Analysis (per serving)
322
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).