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Gigi's Tomato Aspic with Avocado

 

 

 

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Gigi's Tomato Aspic with Avocado

Here is one of Gigi’s (my mother) all-time favorite summer recipes!
Making (and eating) this recipe is like stepping back in time...
We suspect it may have appeared originally in
Gourmet, but could
not swear to that. In any case it is refreshingly delicious.

6 cups tomato juice
1 cup chopped celery
2 chopped onions
4 sprigs of parsley
2 teaspoons dried basil
8 peppercorns
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sugar
1 bay leaf
2 whole cloves
Tabasco sauce to taste
3 tablespoons unflavored gelatin
2/3 cup dry white wine
Lemon juice
Salt and pepper
2 avocados
2 tomatoes, peeled, seeded and cut
into 1/2-inch cubes
1/4 cup minced scallions
Garnish:
Sprigs of watercress and
thinly sliced scallion

In a large stainless steel or enameled saucepan, combine the tomato juice, chopped celery, chopped onions, parsley, basil, peppercorns, Worcester-
shire, salt, sugar, bay leaf, cloves, and Tabasco to taste. Bring liquid to
a boil and simmer mixture, covered, for 30 minutes.
In a small bowl sprinkle the gelatin over the wine and let it soften for 10 minutes. Remove tomato mixture from heat, add gelatin mixture and whisk until gelatin is dissolved. Strain mixture through a fine sieve into a bowl, pressing hard on the solids, set the bowl in a larger bowl of ice water and
let the mixture cool, stirring occasionally. Add lemon juice, salt and pepper
to taste.
Rinse a 2-quart decorative mold, but do not dry it. Pour 1/2 cup of the
aspic mixture into the bottom of the mold, swirl until the bottom is coated
with a layer of aspic and chill until aspic is set. Pee1 one avocado and cut
it into 1/2-inch-thick strips. Toss with lemon juice and arrange the strips decoratively on the set aspic. Cover the avocado evenly with 1/2 cup more
of aspic mixture and chill the mold until the aspic is set. Cut the remaining avocado into 1/2-inch cubes. Into the remaining aspic mixture, fold the tomatoes, the avocado cubes, and the minced scallions and pour mixture
into the mold. Chill it, covered, for at least 4 hours or overnight. At serving time, dip the mold briefly in hot water, invert a chilled platter over it, and invert the aspic with a sharp rap onto the platter. Garnish the aspic with
sprigs of watercress and sprinkle with thinly sliced scallion. Serves 8.
 

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