Congealed Gazpacho Salad With Avocado Cream

• 2 envelopes unflavored gelatin
• 1 qt. tomato juice, divided
• 1/4 c. white wine vinegar
• 1 clove garlic, crushed
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• dash of red pepper
• 1 c. peeled, chopped tomato, drained
• 3/4 c. finely chopped cucumber
• 1/4 c. chopped green onions
• 1 small jar diced pimento, drained and diced
• lettuce leaves
• Avocado Cream
• green onion fans for garnish

1. Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute.
2. Cook over low heat, stirring until gelatin dissolves.
3. Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients.
4. Chill until the consistency of unbeaten egg white.
5. Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds.
6. Chill until firm. Unmold onto lettuce-lined salad plates.
7. Top with Avocado Cream. Garnish, if desired.
8. Yields 10 servings.

unflavored gelatin, tomato juice, white wine vinegar, clove garlic, salt, black pepper, red pepper, tomato, cucumber, green onions, pimento, lettuce leaves, avocado cream, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305971 (may not work)