Thanksgiving

Mom's Gazpacho Jell-o Salad is for Salad.

Mom's Gazpacho Jell-o Salad takes 30 minutes to prepare.

Mom's Gazpacho Jell-o Salad takes 240 minutes to cook.

Mom's Gazpacho Jell-o Salad makes 16 servings.

The ingredients for Mom's Gazpacho Jell-o Salad are:

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

Here is how you make Mom's Gazpacho Jell-o Salad:

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 cupsPrep 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 cucumberAdd 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: 16Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for Mom's Gazpacho Jell-o Salad is:

• 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