Gazpacho Salad Mold With Avocado Lime Mayonna
Ingredients| 4 cup tomato juice 1 tsp ground red pepper 3/4 tsp salt, or to taste 1/4 tsp black pepper 1 tsp sugar (if desired) 4 tbsp agar flakes 1/2 cup finely chopped onion 1/2 cup finely chopped celery or- cucumber 2 each fresh chili peppers - stemmed, seed, ed & minced AVOCADOLIME MAYONNAISE 2 medium avocados, just barely ripe 1 each garlic clove, minced 1/4 cup strained fresh lime juice 1/4 cup vegetable oil 1/2 tsp salt 1/2 tsp sugar 2 tbsp finely chopped cilantro |
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In a heavy saucepan over medium heat, combine tomato juice with
ground red pepper, salt, black pepper and sugar (if using). Add agar
flakes. Cook and stir mixture until agar is completely dissolved.
Remove from heat and let cool 15 minutes. Stir in chopped onions,
celery or cucumber and minced chili peppers. Pour mixture into
lightly greased 5-cup mold and refrigerate until chilled and set.
Serve slices on a bed of shredded romaine lettuce, with a generous
dollop of Avocado-Lime Mayonnaise.
For Avocado-Lime Mayonnaise: In a food processor, blend avocados with
garlic until smooth. Add lime juice and process until thoroughly
combined. With machine running, gradually add oil to mixture until
well blended and thick. Season to taste with salt and sugar.
Refrigerate until ready to serve. Just before serving, blend in
chopped cilantro.
Copyright 1995 Karen Mintzias
Servings:
8
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