This dish is also dished up cold, but has the veggies and Worcestershire sauce suspended in a bouncy lemon Jello base.
Bounce a barbecue
Jell-O Gazpacho Jiggler gelatin salad recipe
Ingredients
2 cups finely-chopped tomatoes
1/2 cup finely-chopped green pepper
1/2 cup finely-chopped celery
1/2 cup finely-chopped onion
2 tablespoons finely-chopped parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons tarragon vinegar
Dash of Worcestershire sauce
2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Brand Lemon Flavor Gelatin
2 cups boiling water
1-1/2 cups cold water
Instructions
Combine vegetables, seasonings, vinegar, and Worcestershire sauce in a bowl; let stand. Dissolve gelatin in boiling water. Add cold water; chill until thickened.
Stir in vegetable mixture. Chill in large bowl or tureen until set, but not firm.
Garnish with lemon slice, if desired.
Makes 6 cups, or 12 servings
Note: Gazpacho may be chilled overnight; break up with a fork before serving.
MORE: Sequin salad Jell-O recipe (1955)
