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.
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.
Find it online: https://www.carbsmart.com/low-carb-molded-gazpacho-salad.html