Gazpacho Gelee with Avocado Cream

[Guest guest]

I know it's the wrong season for this one but it really appeals to me right now.

terry

Gazpacho Gelees With Avocado Cream - Serves 8

Recipe By: Steidel

Published in: For Every Season there is an hors doeuvre

Ingredients

1 cup canned tomatoes -- drained and chopped

1 cup cucumbers -- peeled and chopped

1 cup red pepper -- peeled and chopped

2 tablespoon red wine vinegar

1/2 teaspoon garlic -- grated

dash of hot sauce

pinch of ground cumin

salt

1 1/2 teaspoon powdered unflavored gelatin

2 Avocados -- seeded, peeled and chopped

1/2 cup water

2 tablespoon lime juice -- fresh

4 teaspoon olive oil

Instructions

In a blender, puree the tomatoes with the cucumber, red pepper, vinegar, garlic,

hot sauce and cumin. Pass through a fine strainer into a glass measuring cup.

Season with salt.

Transfer half of the mixture in a small saucepan. Sprinkle the gelatin even over

the mixture and let stand for 5 minutes, Cook the mixture over moderate heat

until the gelatin is melted, about 1 minute.

Stir in the remaining tomato mixture. Pour into 8 small glass bowls or ramekins

and refrigerate until firm, about 1 hour.

Meanwhile, clean out the blender, then puree the chopped avocado with the water,

lime juice and olive oil. Season with salt. Spoon the avocado over each glee and

serve.

I serve this two ways. It is great as an hors d'oeuvre in mini parfait glasses

or shot glasses or on top of butter lettuce as part of a summer salad.

Exported from A Cook's Books -- Recipe management for Macintosh