Chilled Tomato And Cream Cheese Salad Recipe

Name: Chilled Tomato and Cream Cheese Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 51 g Knorr Thick Tomato Soup; 200 g Dairy Craft Cremella Natural Cream Cheese; 250 ml Dabur Hommade Lemon Juice (Bottle); 430Ml Hellmanns Mayonnaise Squeeze Real; 250 g Organically Grown Green Capsicum; 100 g Celery; 100 g Sambar Onion Peeled; 10 x 3.5 g Himalaya Koflet-H Kaadha Hot Drink Sachets; 50 g Harima Gelatine Powder

Fusion cuisine · 1090 calories

Chilled Tomato and Cream Cheese Salad recipe

About this recipe

A refreshing and creamy vegetarian salad made with tomato soup, cream cheese, and crunchy vegetables, perfect for a light dinner or a side dish.

Ingredients

51 g Knorr Thick Tomato Soup
200 g Dairy Craft Cremella Natural Cream Cheese
250 ml Dabur Hommade Lemon Juice (Bottle)
430Ml Hellmanns Mayonnaise Squeeze Real
250 g Organically Grown Green Capsicum
100 g Celery
100 g Sambar Onion Peeled
10 x 3.5 g Himalaya Koflet-H Kaadha Hot Drink Sachets
50 g Harima Gelatine Powder

Instructions

1. Sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water in a small bowl and let it soften for 5 minutes.
2. In a medium saucepan, heat 1 can of tomato soup over medium heat until it begins to simmer.
3. Add the softened gelatin to the hot soup and stir until completely dissolved. Remove the saucepan from heat.
4. Stir in 200 g of cream cheese and use a hand mixer to beat the mixture until smooth and thick.
5. Fold in 1 tablespoon of lemon juice, 1 cup of mayonnaise, 1/2 cup of finely chopped green pepper, 1/2 cup of finely chopped celery, and 1/2 cup of finely chopped onion until well combined.
6. Lightly oil a mold or serving dish and pour the mixture into it, smoothing the top with a spatula.
7. Cover and chill in the refrigerator for 4 to 5 hours or overnight until set.
8. Once set, unmold onto a serving plate and garnish as desired before serving.