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

• 1 Kg Louis Francois Gelatine Sheets, 1Kg
• 295G Heinz Weight Watchers Tomato Soup
• 165G Philadelphia Original Soft Cream Cheese
• - Sunita Lemon Juice Organic
• 395G Heinz Mayonnaise 395g
• 1kg 1kg Green Pepper
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 40G Kalios Greek Mountain Herbal Tea Branches, 40G

Instructions

1. 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. 2. In a medium saucepan, heat 1 can of tomato soup over medium heat until it begins to simmer.
3. 3. Add the softened gelatin to the hot soup and stir until completely dissolved. Remove the saucepan from heat.
4. 4. Stir in 200 g of cream cheese and use a hand mixer to beat the mixture until smooth and thick.
5. 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. 6. Lightly oil a mold or serving dish and pour the mixture into it, smoothing the top with a spatula.
7. 7. Cover and chill in the refrigerator for 4 to 5 hours or overnight until set.
8. 8. Once set, unmold onto a serving plate and garnish as desired before serving.