1 (28 oz.) can plum tomatoes, undrained
1 lg. cucumber, peeled & seeded
1 bell green pepper, seeded
1 onion, quartered
2 tbsp. olive oil
2 tbsp. tomato paste
2 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. celery seed
1/4 tsp. cayenne pepper
2 envelopes unflavored gelatin
1/3 c. dry white wine
1 lg. avocado, peeled & pitted
1/2 lg. cucumber, peeled & seeded

Lightly oil 1 1/2 quart ring mold; set aside. Cut 1 large cucumber and bell pepper into chunks. Combine first 10 ingredients in processor or blender and mix until pureed. Press through sieve into bowl. Combine gelatin and wine in small bowl, set over hot water and dissolve. Stir into puree and mix well. Pour half into mold (leave remainder at room temperature) and place in freezer until mixture is set, about 20 minutes. Thinly slice avocado. Chop cucumber; set aside. Arrange avocado over gelled mixture. Sprinkle with chopped cucumber. Carefully pour remaining puree over top. Cover with plastic wrap and refrigerate overnight. To serve, unmold onto platter and garnish with parsley, lemon and additional avocado slices. Serving size: 8.