Serves: 8
Total Calories: 30
1. In a medium saucepan, mix gelatin, 1/2 cup of the tomato juice and bouillon let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Remove from heat.
2. Stir in remaining tomato juice, vinegar, Worcestershire sauce, celery seeds, garlic salt, salt and hot pepper sauce. Chill until mixture mounds when dropped from a spoon.
3. Stir in celery, cucumber, green pepper and green onions. Pour into a 4-cup mold. Cover and chill at least 2 to 3 hours or until firm.
4. To serve, unmold onto a serving plate. Garnish with avocado and watercress.
This Molded Gazpacho Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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