36 ounces V8 juice
2 1/2 tbsp unsweetened gelatin powder
3 tbsp lemon juice
3 tbsp cilantro leaves, not chopped
1 tbsp Worcestershire sauce
3 tbsp dry sherry (fino)
1/2 teaspoon sugar
2 cloves , minced
1/2 teaspoon salt
1 bay leaf
2 avocados, small Haas sliced
10 scallions, finely sliced
Dissolve gelatin in 3/4 cup of the V-8 juice and set aside. Combine remaining V-8, lemon juice, herbs, sherry, Worcestershire, garlic, bay leaves, sugar, salt and white pepper to taste in a saucepan. Heat to boil, reduce heat and simmer for 15 minutes. Remove from heat and stir in the dissolved gelatin/v-8 mixture. Pour in a glass mold. Let sit or cool in refrigerator. When just about to set, suspend avocados and scallions into the mixture. Continue cooling until fully set.
