Avocado Gazpacho Mold Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Canned plum tomatoes28 Ounce, undrained (1 Can)
 Cucumber1 Large, peeled, seeded and cut into chunks
 Green pepper1 , seeded and cut into chunks
 Onion1 Small, quartered
 Olive oil2 Tablespoon
 Tomato paste2 Tablespoon
 Salt2 Teaspoon
 Worcestershire sauce1 Teaspoon
 Celery seed1⁄2 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Dry white wine1⁄3 Cup (5.33 tbs)
 Avocado1 Large, peeled and pitted
 Cucumber1⁄2 Large, peeled, seeded and chopped
 Parsley sprigs4 (For Garnish)
 Lemon slices4 (Or Wedges, For Garnish)
 Avocado slices4 (For Garnish)

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


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.