Gazpacho is a traditionally zingy tomato soup from Spain. It showcases the refreshing tastes of its fresh ingredients. Serve cold it is a perfect light appetizer to accompany summer cuisine. However, like many dishes that I think are traditionally summer Gazpacho finds its national in December. Traditionally served with French baguettes for dipping
While not the traditional version of gazpacho this molded sandwich is an acceptable alternative
2 envelopes unflavored gelatin
2 tablespoon sugar
1 bay leaf
4 cups good quality tomato juice
½ teaspoon salt
½ teaspoon celery salt
1 teaspoon cream horseradish sauce
1 teaspoon Worcestershire sauce
dash Tabasco sauce
2 tablespoons cider vinegar
2 tablespoons lemon juice
½ cup celery, finely chopped
¼ cup red onion, finely chopped
½ cup green pepper, finely chopped
½ cup pimento stuffed green olives, chopped
1 cup cooked cocktail shrimp, optional
In a medium saucepan combine the gelatin and sugar, mixing well. Slowly stir in 2 cups of tomato juice and the bay leaf until well combined. Cook over medium heat, stirring constantly until gelatin dissolves.
Remove from heat. Stir in the rest of the tomato juice, salt, celery salt, horseradish sauce, Worcestershire sauce, Tabasco and lemon juice and vinegar.
Transfer the mixture to a bowl and refrigerate until syrupy. Watch it so it doesn't firm up. It usually takes about 30-45 minutes. Check often.
Gently stir the remaining ingredients into the thickened juice, pour into a mold and refrigerate until firm. Garnish with a little mayo if desired.
recipe source here