Gazpacho Salad Mold with Sliced Avocados

Western.Chefs's picture

Jan. 10, 2012


Unflavored gelatine 3 Tablespoon (3 Envelopes)
Tomato juice 1 Can (10 oz)
Red wine vinegar 1/3 Cup (5.33 tbs)
Salt 1 Teaspoon
Hot red pepper sauce 1 Dash
Tomatoes 2 Medium , peeled, diced
Cucumber 1 Large , pared, diced
Green pepper 1 Medium , diced
Finely chopped red onion 1/4 Cup (4 tbs)
Chopped chives 1 Tablespoon
Ripe avocados 3 Large
Lemon juice 2 Drop (Few Drops)
Bottled oil and vinegar dressing 1/3 Cup (5.33 tbs)



1) In a medium saucepan, dissolve gelatine in 3/4 cup tomato juice.

2) Cook the mixture over a low flame till the gelatine has dissolved completely. Take the pan off the flame.

3) Into the pan, add in the leftover tomato juice, vinegar, salt, a dash of red pepper sauce.

4) Place the pan over a bowl of ice. Allow it to set for 15 minutes while stirring often. The mixture must become of an unbeaten egg white consistency.

5) Next, gently fold in the tomato dices, cucumber, green pepper, onion and chives. Mix well.

6) Rinse a 1 1/2-quart mould. Transfer the gelatin mixture into the mould.

7) Refrigerate the mould for a minimum of 6 hours.

8) To unmould the Gazpacho Salad Mold With Sliced Avocados, loosen around the edges of the mould. Turn the mould over onto the serving platter.

9) You may place a hot cloth over the mould to help speeden the process. Shake the salad gently.

10) Refrigerate the salad till serving time.


11) Brush the peeled and sliced avocados with lemon juice.

12) Place the avocado slices around the edge of the serving plate.

13) Garnish the Gazpacho Salad Mold With Sliced Avocados with watercress.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 438Calories from Fat 306

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 361 mg15.04%

Total Carbohydrates 24 g8%

Dietary Fiber 14 g56%

Sugars 6 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet