(SERVES 4)- 15 ml/1 tbsp powdered gelatin
- 450 ml/3 tbsp cold water
- 150 ml/ ¼ pt / 2/3 cup vegetable stock, made with ½ stock cube
- 1 large ripe avocado
- 10 ml/2 tsp lemon juice
- 60 ml/4 tbsp low-calorie mayonnaise
- A dash of Tabasco sauce
- 30 ml/2 tbsp snipped chives
- 5 cm/2 in piece cucumber, very thinly sliced
Mix the gelatin with the cold water in a small bowl and leave to cool. Half the avocado, remove the stone (pit) and scoop the flesh into a bowl. Mash well the lemon juice. Beat in the mayonnaise and flavor to taste with the Worcestershire and tobacco sauces. Stir in the chives. Stir the cool but not set stock into the avocado mixture. Divide Between four individual small dishes and chill until set. Cover the top of each with over-lapping slices of cucumber and serve cold.
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