Gazpacho Aspic

Recipe Ingredients

3 cups	711ml	Tomato juice
1/4 cup	36g / 1.3oz	Chopped scallions
1/2 cup	73g / 2.6oz	Chopped cucumber
1/2 cup	55g / 1.9oz	Chopped celery with leaves
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	73g / 2.6oz	Chopped bell pepper
1/2 cup	31g / 1.1oz	Finely-chopped red onion - plus
2 tablespoons	30ml	Finely-chopped red onion
2		Jalapeño peppers - seeded, minced
1/4 cup	4g / 0.1oz	Finely-chopped cilantro
1 1/2 tablespoons	22ml	Lime juice
2 teaspoons	10ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Minced garlic
3 teaspoons	15ml	Salt
3/4 teaspoon	3.8ml	Cayenne pepper
2 1/2 teaspoons	12ml	Hot sauce
2 1/2		Unf1avored gelatin
2 teaspoons	10ml	Vegetable 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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