MOLDED GAZPACHO SALAD WITH AVOCADO CREAM

Molded Gazpacho Salad with Avocado Cream image

Number Of Ingredients 20

Gazpacho Salad:
2 envelopes gelatin
4 1/2 cups tomato juice, divided
1/4 cup wine vinegar
1 clove garlic, crushed
2 teaspoons salt
1/4 teaspoon pepper
dash of cayenne pepper
2 large tomatoes, peeled, chopped, and drained
1/2 cup finely chopped green onions
3/4 cup finely chopped green bell pepper
3/4 cup peeled, finely chopped cucumber, drained
1/4 cup finely chopped pimiento
parsley
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Avocado Cream:
1/3 cup mashed avocado
1/2 cup sour cream
1/2 teaspoon salt
dash of cayenne pepper

Steps:

Gazpacho Salad: Soften gelatin in 1 cup tomato juice for 5 minutes. Heat until mixture simmers and gelatin is dissolved. Remove from heat and add remaining tomato juice, vinegar, garlic, salt, pepper, and cayenne. Chill until mixture begins to set. Fold in tomatoes, onions, green pepper, cucumber, and pimento. Pour into a greased 6-cup ring mold. Chill about 3 hours or until firm. Unmold salad, garnish with parsley, and serve with Avocado Cream. Avocado Cream: Combine ingredients and blend well.

Nutrition Facts : Nutritional Facts Serves