Knox Unflavoured Gelatine

GAZPACHO SALAD
Prep: Cook: Chill:	15 mins 5 mins 3 hrs		Combine cucumber, green pepper, onion and garlic in food processor or blender. Process until coarsely chopped. Sprinkle gelatine over cold chicken broth in a large saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Stir in reserved tomato juice, tomatoes, vinegar, lemon juice, Worcestershire sauce, hot pepper sauce and pepper. Pour into a 4-cup (1 L) mould. Refrigerate until set, about 3 hours. Unmould onto a serving plate and garnish with a dollop of yogurt.
Add this spicy recipe to your collection of Mexican ideas. The degree of chunkiness depends on how long the vegetables are processed.
1/2 1/2 1 1 1 1/2 cup 1 2 tbsp 1-1/2 tsp 1 tsp 1/4 tsp Pinch	medium English cucumber, unpeeled, cut into large chunks medium green pepper, seeded small onion, peeled, halved small garlic clove, minced pouch Knox^� Unflavoured Gelatine cold chicken broth can (19 oz/540 mL) tomatoes, drained (reserve juice), chopped red wine vinegar lemon juice Worcestershire sauce hot pepper sauce pepper Plain yogurt or sour cream, for garnish	1/2 1/2 1 1 1 125 mL 1 30 mL 7 mL 5 mL 1 mL Pinch
Makes 6 servings.