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Learn moreA real keeper for special occasion dinner, buffets or just to use up the tomatoes when they ripen. Lovely in the summer.
From Better Homes and Gardens May 1978
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Ingredients
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cans condensed tomato soup 10 1/2 ounce cans
- 1/2 cup white wine vinegar
- Tobasco hot sauce several dashes
- 2 tomatoes medium, seeded and chopped
- 1 cup cucumber finely diced
- 1 cup green or red pepper or a mix, chopped
- 1/2 cup parsley snipped
- 1/4 cup onion minced
- 1 avocado medium, pitted, peeled and cut in wedges
Preparation
- In saucepan soften gelatin in cold water.
- Blend in soup, vinegar and hot sauce.
- Heat and stir until gelatin dissolves.
- Chill until partially set.
- Fold in tomato, cucumber, pepper, parsley and onion.
- Arrange avocado slices in bottom of 6 cup mold (I use a medium rectangle pyrex baker).
- Carefully pour in partially set gelatin mixture and chill until firm.
- Unmold and serve garnished with lettuce leaves or cut in serving pieces in flat mold for guests to serve themselves.