Gazpacho Gelees with Avocado Cream Recipe

Name: Gazpacho Gelees with Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup drained canned tomatoes, chopped; 1/2 cup peeled, seeded and chopped cucumber; 1/2 cup peeled and chopped red pepper; 1 tablespoon red wine vinegar; 1/4 teaspoon very finely chopped garlic; Dash of Tabasco; Pinch of ground cumin; Salt; 3/4 teaspoon powdered unflavored gelatin; 1 Hass avocadoseeded, peeled and chopped; 1/4 cup water; 1 tablespoon fresh lime juice; 2 teaspoons extra-virgin olive oil

Servings: persons

1/2 cup drained canned tomatoes, chopped
1/2 cup peeled, seeded and chopped cucumber
1/2 cup peeled and chopped red pepper
1 tablespoon red wine vinegar
1/4 teaspoon very finely chopped garlic
Dash of Tabasco
Pinch of ground cumin
Salt
3/4 teaspoon powdered unflavored gelatin
1 Hass avocadoseeded, peeled and chopped
1/4 cup water
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil

1
In a blender, puree the tomatoes with the cucumber, red pepper, vinegar, garlic, Tabasco and cumin.
2
Pass through a fine strainer into a glass measuring cup.
3
Season with salt.
4
Transfer half of the mixture to a small saucepan.
5
Sprinkle the gelatin evenly over the mixture and let stand for 5 minutes.
6
Cook the mixture over moderate heat until the gelatin is melted, about 1 minute.
7
Stir in the remaining tomato mixture.
8
Pour into 4 small glass bowls and refrigerate until firm, about 1 hour.
9
Meanwhile, clean out the blender, then puree the chopped avocado with the water, lime juice and olive oil.
10
Season with salt.
11
Spoon the avocado cream over each gelee and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup drained canned tomatoes, chopped, 1/2 cup peeled, seeded and chopped cucumber, 1/2 cup peeled and chopped red pepper, 1 tablespoon red wine vinegar, and more.

Yes, Gazpacho Gelees with Avocado Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gazpacho Gelees with Avocado Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions