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Avocado Gazpacho Mold

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  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)

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

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2799 Calories from Fat 1814

% Daily Value*

Total Fat 215 g330.7%

Saturated Fat 31.1 g155.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5963.6 mg248.5%

Total Carbohydrates 190 g63.3%

Dietary Fiber 100.9 g403.7%

Sugars 50.6 g

Protein 66 g131.3%

Vitamin A 186.8% Vitamin C 715.1%

Calcium 51.9% Iron 69.9%

*Based on a 2000 Calorie diet

Avocado Gazpacho Mold Recipe