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Avocado Gazpacho Mold Recipe
|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)|
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
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.