Gazpacho Gelées with Avocado Cream


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

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


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