Gazpacho Gelées with Avocado Cream

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1/2 cup drained canned tomatoes, chopped
2. 1/2 cup peeled, seeded and chopped cucumber
3. 1/2 cup peeled and chopped red pepper
4. 1 tablespoon red wine vinegar
5. 1/4 teaspoon very finely chopped garlic
6. Dash of Tabasco
7. Pinch of ground cumin
8. Salt
9. 3/4 teaspoon powdered unflavored gelatin
10. 1 Hass avocado—seeded, peeled and chopped
11. 1/4 cup water
12. 1 tablespoon fresh lime juice
13. 2 teaspoons extra-virgin olive oil

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 minutes. Cook the mixture over moderate heat until the gelatin is melted, about 1 minute. Stir in the remaining tomato mixture. Pour into 4 small glass bowls and refrigerate until firm, about 1 hour.
2. Meanwhile, clean out the blender, then puree the chopped avocado with the water, lime juice and olive oil. Season with salt. Spoon the avocado cream over each gelée and serve.