Congealed Gazpacho Salad With Avocado Cream - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1 qt. tomato juice, divided
1/4 c. white wine vinegar
1 clove garlic, crushed
3/4 tsp. salt
1/4 tsp. black pepper
dash of red pepper
1 c. peeled, chopped tomato, drained
3/4 c. finely chopped cucumber
1/4 c. chopped green onions
1 small jar diced pimento, drained and diced
lettuce leaves
Avocado Cream
green onion fans for garnish

Preparation

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.