Avocado Gazpacho Mold
|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|
|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.