Title: Gazpacho salad mold with avocado-lime mayonnaise
 Categories: Appetizer, Salads, Vegetarian, Karen's
      Yield: 8 Servings
 
      4 c  Tomato juice
      1 ts Ground red pepper
    3/4 ts Salt, or to taste
    1/4 ts Black pepper
      1 ts Sugar (if desired)
      4 tb Agar flakes
    1/2 c  Finely chopped onion
    1/2 c  Finely chopped celery
           -OR- cucumber
      2 ea Fresh chili peppers
           -- stemmed, seeded & minced

MMMMM------------------AVOCADO-LIME MAYONNAISE-----------------------
      2 md Avocados, just barely ripe
      1 ea Garlic clove, minced
    1/4 c  Strained fresh lime juice
    1/4 c  Vegetable oil
    1/2 ts Salt
    1/2 ts Sugar
      2 tb Finely chopped cilantro
 
  In a heavy saucepan over medium heat, combine tomato juice with
  ground red pepper, salt, black pepper and sugar (if using).  Add agar
  flakes. Cook and stir mixture until agar is completely dissolved.
  Remove from heat and let cool 15 minutes.  Stir in chopped onions,
  celery or cucumber and minced chili peppers.  Pour mixture into
  lightly greased 5-cup mold and refrigerate until chilled and set.
  Serve slices on a bed of shredded romaine lettuce, with a generous
  dollop of Avocado-Lime Mayonnaise.
  
  For Avocado-Lime Mayonnaise:  In a food processor, blend avocados with
  garlic until smooth.  Add lime juice and process until thoroughly
  combined. With machine running, gradually add oil to mixture until
  well blended and thick.  Season to taste with salt and sugar.
  Refrigerate until ready to serve.  Just before serving, blend in
  chopped cilantro.