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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 76.2
  • Total Fat: 2.5 g
  • Cholesterol: 3.8 mg
  • Sodium: 395.9 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Mom's Gazpacho Jell-o Salad calories by ingredient
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Mom's Gazpacho Jell-o Salad

Submitted by: 60SIXTY

Introduction

An updated version of Mom's Retro Recipe. Mom always served this at holiday meals.
Can also add 1/2 cup of diced onion, but is not included in the nutrition.
To double, do not double the soup, but add one can of water. Double every thing else.
Actually, the base recipe fills one of my largest Pyrex bowls. Great for carry-in dinners.
An updated version of Mom's Retro Recipe. Mom always served this at holiday meals.
Can also add 1/2 cup of diced onion, but is not included in the nutrition.
To double, do not double the soup, but add one can of water. Double every thing else.
Actually, the base recipe fills one of my largest Pyrex bowls. Great for carry-in dinners.

Number of Servings: 16

Ingredients

    10.75 oz can of Classic Condensed Tomato Soup [store-brand]
    4 serving box of Jell-o Sugar Free Lemon gelatin
    1 cup diced celery
    1.5 cups of diced Bell Pepper [any color]
    1.5 cups of diced Cucumber
    15 oz container of 2% Cottage Cheese.
    2 tsp Vinegar
    1/4 cup Fat-Free Sour Cream
    1/4 cup Light Mayo


Directions

Heat the condensed soup in microwave until hot. {Do not add water unless you are doubling this recipe. See intro.]
Dissolve the Jell-o in the hot soup. Set aside to cool.

Prep Celery: cut stalk in half and quarter if indicated. Then Dice to measure 1 cup or more.

Prep Bell Pepper: Dice 1+1/2 cups

Prep Cucumber: Peel only if waxed cucumber. Cut in half lengthwise and remove seeds with a spoon. Cut lengthwise again into quarters. Dice 1+1/2 cups of cucumber

Add all prepped veggies to a large, clear glass serving container [I use Pyrex]. Add carton of cottage cheese and stir. Add 2 tsp of vinegar [I use white vinegar. Mom used cider vinegar.]
Mix the Fat-Free Sour Cream and the Light Mayo together, then stir into vegetable & cottage cheese mixture. Do not add salt. Stir all well.

When the soup mixture has cooled, stir it into the veggie & cottage cheese mixture. Stir well. Cover tightly and refrigerate for 4 hours or overnight. Store left-overs in refrigerator.


Number of Servings: 16

Recipe submitted by SparkPeople user 60SIXTY.






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