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Avocado Gazpacho Mold

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Ingredients
  Canned plum tomatoes 28 Ounce, undrained (1 Can)
  Cucumber 1 Large, peeled, seeded and cut into chunks
  Green pepper 1 , seeded and cut into chunks
  Onion 1 Small, quartered
  Olive oil 2 Tablespoon
  Tomato paste 2 Tablespoon
  Salt 2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Avocado 1 Large, peeled and pitted
  Cucumber 1⁄2 Large, peeled, seeded and chopped
  Parsley sprigs 4 (For Garnish)
  Lemon slices 4 (Or Wedges, For Garnish)
  Avocado slices 4 (For Garnish)
Directions

Lightly oil 1 1/2-quart ring mold; set aside.
Combine first 10 ingredients in processor or blender and mix until pureed.
Press through sieve into bowl.
Combine gelatin and wine in small bowl set over hot water and dissolve.
Stir into puree and mix well.
Pour half into mold (leave remainder at room temperature) and place in freezer until mixture is set, about 20 minutes.
Thinly slice avocado.
Arrange over gelled mixture.
Sprinkle with chopped cucumber.
Carefully pour remaining puree over top.
Cover with plastic wrap and refrigerate overnight.
To serve, unmold onto platter and garnish with parsley, lemon and avocado.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Avocado
Interest: 
Healthy

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