Gazpacho Salad Mold with Avocado-Lime Mayonnaise

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Gazpacho Salad Mold with Avocado-Lime Mayonnaise

 

4 Cups 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 Tbsps. agar flakes

1/2 Cup finely chopped onion

1/2 Cup finely chopped celery or cucumber

2 fresh chili peppers, stemmed, seeded,  minced

 

Avocado Lime Mayonnaise:

2 medium avocados, just barely ripe

1 garlic clove, minced

1/4 Cup strained fresh lime juice

1/4 Cup vegetable oil

1/2 Tsp. salt

1/2 Tsp. sugar

2 Tbsps. 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.

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. Serves 8.