2 tbsp. unflavored gelatin
1 (18 oz.) can V-8 juice
2 tbsp. wine vinegar
2 tbsp. lemon juice
1 tsp. salt or to taste
Dash of Tabasco
2 tomatoes, peeled & diced
1 lg. cucumber, peeled & diced
1 bell pepper, diced
1/4 c. finely chopped green onion

AVOCADO MAYONNAISE:

1 ripe avocado, peeled
1/2 c. mayonnaise

Sprinkle gelatin over 1/2 cup V-8 juice. Add vinegar, lemon juice, salt, Tabasco and remaining V-8 juice and dissolve over low heat. Chill to the consistency of an egg white. Fold in tomatoes, cucumber, pepper, and onion. Pour into an oiled 1 1/2 quart mold and refrigerate until congealed.

For the avocado mayonnaise: In blender or food processor, puree avocado and mayonnaise until smooth; chill. Serve over gazpacho salad. Serves 8.