Gazpacho Aspic

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 cups tomato juice
• 1/4 cup green onion, minced
• 1/2 cup cucumber, peeled and chopped
• 1/2 cup celery, with leaves (chopped)
• 1/2 cup red bell pepper (seeded and chopped)
• 1/2 cup green bell pepper (seeded and chopped)
• 1/2 cup red onion, plus
• 2 tablespoons red onions, minced
• 2 jalapeno peppers, seeded and minced
• 1/4 cup cilantro, minced
• 1 1/2 tablespoons lime juice
• 2 teaspoons red wine vinegar
• 1 1/2 teaspoons minced garlic
• 3 teaspoons salt
• 3/4 teaspoon cayenne pepper
• 2 1/2 teaspoons hot sauce
• 2.5 (1/4 ounce) envelopes unflavored gelatin
• 1 (8 ounce) package cream cheese, room temperature
• spring greens

Recipe

• 1 in a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
• 2 in a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
• 3 stir well and allow to sit for 5 minutes. heat remaining tomato juice to boiling in a small saucepan.
• 4 pour over softened gelatin mixture and stir until completely melted.
• 5 pour melted gelatin mixture into gazpacho mixture, mix completely.
• 6 spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
• 7 divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
• 8 set remaining half of gazpacho aside while the molds are chilling.
• 9 whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
• 10 when aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
• 11 to unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
• 12 place one spring greens on each and turn aspics out onto greens.
• 13 may be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).