Molded Gazpacho Salad

Prep Time: 25 minutes

Ingredients:

• 1-1/2 Tbsp. unflavored gelatin
• 2 cups seasoned tomato vegetable juice
• 1 large tomato, seeded and chopped
• 1 cucumber, peeled, seeded, chopped
• 1 green bell pepper, seeded and chopped
• 2 Tbsp. diced green chilies
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 1/2 cup tiny cooked salad shrimp, if desired
• romaine leaves, rinsed and dried

Preparation:

In large bowl, soften gelatin in 1/4 cup of the tomato juice. Heat remaining juice until almost boiling and pour over gelatin mixture. Stir until gelatin is totally dissolved. Add vegetables and shrimp. Rinse a one quart mold or 9x9" square pan with cold water, then pour vegetable mixture into the mold. Cover and chill overnight. Unmold on a platter lined with romaine leaves or slice and serve on romaine lettuce leaves. 4-6 servings

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