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Molded Gazpacho Salad Low-Carb Gluten-Free Recipe

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This molded gazpacho salad is a great Low-Carb, Gluten-Free alternative to the tired old jello molds that our grandmothers made. Made with fresh veggies and bone building gelatin, this dish elevates gelatin molds to a whole new level.

Ingredients

Units Scale
  • 1 1/2 cups V-8 tomato juice
  • 1 small package gelatin, sugar-free lemon-flavored – see variations for Paleo and Primal
  • 1 cup finely seeded and chopped tomato
  • 3/4 cup finely chopped cucumber
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 4 tablespoons thinly sliced green onions
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder (optional)
  • Nonstick spray

Instructions

  1. Bring the tomato juice to a boil in a small saucepan.
  2. Remove the saucepan from the heat and completely dissolve the gelatin in the hot tomato juice.
  3. Chill the V-8 Juice/gelatin mixture until it is slightly thickened.
  4. Combine remaining ingredients in a medium bowl and toss well.
  5. Pour the gelatin mixture over the vegetables and seasonings and stir well.
  6. Pour the gelatin and vegetable mixture into individual dishes, a medium serving bowl, or a gelatin mold. If you are using a mold, spray it lightly with nonstick spray first, wiping off any excess spray.
  7. Chill until firm, a minimum of 3 hours.

Notes

NOTES
The Molded Gazpacho Salad can be made 3 or 4 days ahead of time and refrigerated until the party.

If you are traveling any distance to your family holiday dinner, carry the Molded Gazpacho Salad in a cooler with some ice to keep it from softening.

VARIATIONS
You can substitute an organic tomato/vegetable juice for V-8. My favorite is the Knudsen Very Veggie Juice which comes in several varieties including a spicy version.

If you are following a Paleo or Primal diet, substitute 2 teaspoons Great Lakes Gelatin and 1 tablespoon fresh lemon juice for the sugar-free lemon flavored gelatin.

Nutrition

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