Tomato Mousse with Avocado

Elevate your appetizer game with this light and delicate tomato mousse with avocado! Made with sweet vine-ripened tomatoes, shallot, olive oil and lemon juice, this recipe is easy, packed with tomato flavour and delicious. They are ideal for summer gatherings or as a light lunch with some homemade bread. Add some cocktail shrimp or mini Mozzarella to the avocado mixture for the protein boost if desired. For a change, I have chilled the pudding in glasses at an angle, but you can simply fill some pretty glasses and top with the avocado mixture.

300 g Vine-ripened tomatoes
5 Gelatine sheets
1 tbsp Tomato paste
1 Shallot, peeled and chopped
4 tbsp Freshly squeezed lemon juice
6 tbsp Extra-virgin olive oil
1 pinch Erythritol
Sea salt
Freshly ground pepper
200 g Heavy cream
1 Avocado
1 small red onion
1 tbsp Parsley, chopped
1 small chilli pepper
Pink peppercorns, to garnish

Bring a saucepan of water to the boil. Score the tomatoes crosswise on the bottom, place briefly in the hot water, remove, rinse with very cold water and peel off the skin. Cut the tomatoes in half crosswise and remove the seeds. Keep the cooking water.
Soak the gelatine in cold water and leave to soak for 5 minutes. Puree the tomatoes with tomato paste, shallot, 2 tbsp of lemon juice and 3 tbsp of olive oil in a blender. Squeeze excess water from gelatine, then whisk gelatine leaves in 4-5 tbsp hot tomato cooking water and stir thoroughly into the tomato puree. Season with erythritol, salt and pepper.
Whip the cream until soft peaks form and gently fold into the tomato mixture. Pour the tomato puree into individual glasses, and place them at an angle in a muffin tin. Alternatively, just divide the pudding among glasses. Leave the pudding to chill for 2-3 hours until set.
Just before serving, peel the avocado, cut in half and remove the stone. Cut the flesh into small cubes. Peel and finely dice the onion. Wash, deseed and finely chop the chilli pepper. Mix everything together, season with the remaining lemon juice and olive oil, salt and pepper.
Take the glasses out of the fridge and divide the avocado mixture over the tomato pudding. Garnish with pink peppercorns and serve immediately.

16 comments:

Tom 21/6/25 12:13: ...fresh with garden goodness!
ellie 21/6/25 12:47: Summer fresh!
Caitlin'nMegan 21/6/25 12:48: Beautiful summer delight 🌸💗🌸💗
eileeninmd 21/6/25 13:04: It does look yummy, thanks for another great recipe.
Have a happy weekend.
David M. Gascoigne, 21/6/25 13:05: A fabulous dish, Angie - and we have tomatoes and avocados on hand…….
Ananka 21/6/25 13:16: Looks good, I lke avocadoes so much :-D
Judee 21/6/25 13:33: This sounds wonderful for a hot day and it is so gourmet looking too. Love your presentation in the glass with the tomato mousse tilted.
Federica Simoni 21/6/25 14:50: wow buonissima!
Federica Simoni 21/6/25 14:50: wow buonissima!
DeniseinVA 21/6/25 14:55: Delicious! Thanks Angie, always a treat to come here.
My name is Erika. 21/6/25 15:05: I'm glad you mentioned appetizer because I was wondering when or with what someone would eat a tomato mousse. I've never had one, but I like the chocolate version-grin,
DEZMOND 21/6/25 15:27: I do love that technique when you chill it under an angle, I have seen them do it with ten different layers under ten different angles in a tall glass and it creates marvelous mosaics, quite a sight.
Lola Martínez 21/6/25 15:53: El tomate con aguacate, ajo y aceite me encanta, esta crema es mucho más completa, seguro que está más rica aún.
Linda's Relaxing Lair 21/6/25 17:09: I love ❤️ avocado 🥑 and tomato 🍅 😋
Christine 21/6/25 19:41: Yummy
Cooking Julia 21/6/25 21:28: This fresh appetizer is perfect during the current heat wave.