Congealed Gazpacho Salad with Avocado Cream
Congealed Gazpacho Salad With Avocado Cream is an impressive dinner. Made with 2 envelopes unflavored gelatin, 1 qt. tomato juice, divided, 1/4 c. white wine vinegar, 1 clove garlic, crushed and 3/4 tsp. salt, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients.
Chill until the consistency of unbeaten egg white.
Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds.
Chill until firm. Unmold onto lettuce-lined salad plates.
Top with Avocado Cream. Garnish, if desired.
Yields 10 servings.
π· Perfect Pairings
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