Molded Gazpacho Salad Low-Carb, Keto, Gluten-Free Recipe

Di Bauer January 4, 2015 Recipes, Salad Recipes Leave a comment 711 Views

Written by Di Bauer November 30, 2001, Updated by Andrew DiMino January 4, 2015

Low-Carb, Gluten-Free, Paleo Optional, Primal Optional, Vegetarian Optional, Dairy-Free, Nut-Free

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.

Molded Gazpacho Salad Low-Carb Gluten-Free Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Di Bauer
Prep Time: 3 hours 10 mins
Cook Time: 5 mins
Total Time: 3 hours 15 mins
Yield: 7 1x
Category: Low-Carb, Gluten-Free, Paleo Optional, Primal Optional, Vegetarian Optional, Dairy-Free, Nut-Free

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

Cook Mode Prevent your screen from going dark

Instructions

Bring the tomato juice to a boil in a small saucepan.
Remove the saucepan from the heat and completely dissolve the gelatin in the hot tomato juice.
Chill the V-8 Juice/gelatin mixture until it is slightly thickened.
Combine remaining ingredients in a medium bowl and toss well.
Pour the gelatin mixture over the vegetables and seasonings and stir well.
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.
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.