Gazpacho Gelées with Avocado Cream

Ingredients

• 1 tablespoon(s) fresh lime juice
• 0.25 cup(s) water
• 1 Hass avocado-seeded
• 0.75 teaspoon(s) powdered unflavored gelatin
• pinch(s) of ground cumin
• 0.25 teaspoon(s) very finely chopped garlic
• 0.5 cup(s) drained canned tomatoes
• + 6 more ingredients
• • 2 teaspoon(s) extra-virgin olive oil
  • 0.5 cup(s) peeled and chopped red pepper
  • Salt
  • dash(es) of Tabasco
  • 0.5 cup(s) peeled
  • 1 tablespoon(s) red wine vinegar

1. In a blender, puree the tomatoes with the cucumber, red pepper, vinegar, garlic, Tabasco and cumin. Pass through a fine strainer into a glass measuring cup. Season with salt. Transfer half of the mixture to a small saucepan. Sprinkle the gelatin evenly over the mixture and let stand for 5 minu...

View full recipe at Food & Wine