"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.
Tips & Substitutions
For a fresh twist, consider adding diced avocado or swapping the olives for capers. You can use vegetable broth instead of consomme for a vegan version. If you prefer a milder flavor, omit the garlic. Make sure to cool the gelatin mixture completely before combining to achieve the right texture. This salad is a fun take on traditional American recipes, perfect for summer gatherings.
Serving Suggestions
This gazpacho congealed salad is a delightful appetizer or side dish, especially paired with grilled meats or served alongside a fresh green salad. It also pairs beautifully with Salad With A Twist for a colorful summer spread. Garnish with fresh herbs or additional diced vegetables for a vibrant presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor will continue to develop, making it even tastier. Avoid freezing as the texture may change. To serve again, simply cut into squares and enjoy cold—no reheating necessary.
Nutrition & Diet Analysis (per serving)
Each serving of "Gazpacho" Congealed Salad contains roughly 307 calories, with 4g protein, 18g carbohydrates, and 25g fat. It is an excellent source of vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 1043mg per serving (45% of the Daily Value).
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).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead. Prepare it up to 24 hours in advance, allowing the flavors to meld and the gelatin to set properly. Just keep it refrigerated until you're ready to serve.
What can I substitute for the apple-flavored gelatin?
If you prefer a different flavor, you can substitute with another fruit-flavored gelatin, like peach or berry. Alternatively, use a sugar-free version if you're looking for a lighter option.
Is it possible to make this dish vegan?
Absolutely! Replace the consomme with vegetable broth and ensure that the gelatin you use is plant-based, such as agar-agar, to keep the recipe vegan-friendly.
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).