Mom's Gazpacho Jell-o Salad
- Minutes to Prepare:
- Minutes to Cook:
- 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 celery1.5 cups of diced Bell Pepper [any color]1.5 cups of diced Cucumber15 oz container of 2% Cottage Cheese.2 tsp Vinegar1/4 cup Fat-Free Sour Cream1/4 cup Light Mayo
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.
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.
Nutritional Info 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
Member Reviews