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Gazpacho Aspic Recipe - Cooking Index

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Gazpacho Aspic

Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

3 cups 711mlTomato juice
1/4 cup 36g / 1.3ozChopped scallions
1/2 cup 73g / 2.6ozChopped cucumber
1/2 cup 55g / 1.9ozChopped celery with leaves
1/2 cup 73g / 2.6ozChopped red bell pepper
1/2 cup 73g / 2.6ozChopped bell pepper
1/2 cup 31g / 1.1ozFinely-chopped red onion - plus
2 tablespoons 30mlFinely-chopped red onion
2   Jalapeño peppers - seeded, minced
1/4 cup 4g / 0.1ozFinely-chopped cilantro
1 1/2 tablespoons 22mlLime juice
2 teaspoons 10mlRed wine vinegar
1 1/2 teaspoons 7.5mlMinced garlic
3 teaspoons 15mlSalt
3/4 teaspoon 3.8mlCayenne pepper
2 1/2 teaspoons 12mlHot sauce
2 1/2   Unf1avored gelatin
2 teaspoons 10mlVegetable oil
1   Cream cheese - (8 oz)
  Bibb lettuce - for plating

Recipe Instructions

In a large bowl, combine1 1/2 cups of the tomato juice, scallions, 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 jalapeños, 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.

In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin. Stir well and allow to sit for 5 minutes. Place remaining tomato juice in a small saucepan and heat to boiling. Pour over gelatin mixture and stir until gelatin is completely melted. Pour melted gelatin mixture into gazpacho mixture, stir to combine well. Lightly grease 6 (1-cup) molds with the vegetable oil. Divide half of the gazpacho mixture between the molds and place in the refrigerator to chill. Set remaining half of gazpacho aside while the molds are chilling.

In the bowl of a food processor, combine the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeño 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 and process until smooth. When gazpacho aspics have jelled, divide cream cheese mixture between the molds, then pour remaining gazpacho mixture over the tops and refrigerate until thoroughly set, about 3 hours or overnight.

To unmold, briefly dip molds into hot water and/or run a knife around the edge of the aspic. Place one attractive leaf of bib lettuce on each of 6 plates, and turn aspics out onto lettuce leaves. Aspics may be served as is, or further garnished with cold cooked baby shrimp and fresh herbs.

This recipe yields 6 first course servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B40) - from the TV FOOD NETWORK

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