Gazpacho Salad Mold with Avocado-Lime Mayonnaise

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Gazpacho Salad Mold with Avocado-Lime Mayonnaise

Categories: Appetizer, Salads, Vegetarian, Karen's

Yield: 8 servings

 

4 c Tomato juice

1 ts Ground red pepper

3/4 ts Salt, or to taste

1/4 ts Black pepper

1 ts Sugar (if desired)

4 tb Agar flakes

1/2 c Finely chopped onion

1/2 c Finely chopped celery

-OR- cucumber

2 ea Fresh chili peppers

-- stemmed, seeded & minced

 

MMMMM------------------AVOCADO-LIME MAYONNAISE-----------------------

2 md Avocados, just barely ripe

1 ea Garlic clove, minced

1/4 c Strained fresh lime juice

1/4 c Vegetable oil

1/2 ts Salt

1/2 ts Sugar

2 tb Finely chopped cilantro

 

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

 

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