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Gazpacho salad mold with avocado-lime mayonna
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| Artist: |
_ |
| Categories: |
Salads, Soups, Spanish, Western European |
| Yield: |
8 |
| Rating: |
0 |
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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 ea Fresh chili peppers | | | -- stemmed, seeded & minced | | | AVOCADO-LIME MAYONNAISE | | 2
| med | Avocados, just barely ripe | | | 1 ea 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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Procedures:
| 1 | In a heavy saucepan over medium heat, combine tomato juice with ground red pepper, salt, black pepper and sugar (if using). | | 2 | Add agar flakes. | | 3 | Cook and stir mixture until agar is completely dissolved. | | 4 | Remove from heat and let cool 15 minutes. | | 5 | Stir in chopped onions, celery or cucumber and minced chili peppers. | | 6 | Pour mixture into lightly greased 5-cup mold and refrigerate until chilled and set. | | 7 | Serve slices on a bed of shredded romaine lettuce, with a generous dollop of avocado-lime mayonnaise. | | 8 | For avocado-lime mayonnaise: in a food processor, blend avocados with garlic until smooth. | | 9 | Add lime juice and process until thoroughly combined. | | 10 | With machine running, gradually add oil to mixture until well blended and thick. | | 11 | Season to taste with salt and sugar. | | 12 | Refrigerate until ready to serve. | | 13 | Just before serving, blend in chopped cilantro. |
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