Ingrédients pour Gazpacho Aspic
- 2 cups tomato juice
- Green Onion
- 1/2 cup diced cucumber
- 1/4 cup diced celery
- Red Bell Pepper
- Green Bell Pepper
- 1/2 cup finely diced red onion
- Red Onions
- Jalapeno Peppers
- 1/4 cup chopped cilantro (1 tbsp for gazpacho, 3 tbsp for topping)
- 2 tablespoons lime juice (1 tbsp for gazpacho, 1/2 tbsp for topping)
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced (1/2 tsp for gazpacho, 1 tsp for topping)
- 2 1/2 teaspoons salt (2 tsp for gazpacho, 1/2 tsp for topping)
- 1/2 teaspoon cayenne pepper (1/4 tsp for topping)
- 1/2 teaspoon hot sauce
- Unflavored Gelatin
- 4 ounces cream cheese, softened
- 6 large spring greens leaves
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Comment préparer Gazpacho Aspic
- In a large bowl, combine 1 1/2 cups tomato juice, 1/4 cup chopped green onions, 1/2 cup diced cucumber, 1/4 cup diced celery, 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 1/2 cup diced red onion, 1/2 of the minced jalapeños, 1 tablespoon cilantro, 1 tablespoon lime juice, 1 tablespoon red wine vinegar, 1/2 teaspoon minced garlic, 2 teaspoons salt, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon hot sauce. Stir well to combine.
- In a small bowl, sprinkle gelatin over 3/4 cup of the remaining tomato juice. Let stand for 5 minutes to soften.
- Heat remaining 3/4 cup tomato juice in a saucepan until boiling. Carefully pour over the softened gelatin mixture, stirring constantly until completely dissolved.
- Pour the melted gelatin mixture into the gazpacho mixture. Stir until well combined.
- Lightly grease six 1-cup molds with cooking spray or oil.
- Divide half of the gazpacho mixture evenly among the molds. Refrigerate to chill until set.
- In a food processor, combine remaining 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 2 tablespoons diced red onion, remaining 1/2 of minced jalapeños, 3 tablespoons cilantro, 1/2 tablespoon lime juice, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper, and softened cream cheese. Process until completely smooth.
- Once the gazpacho aspics have set, top each with an even layer of the cream cheese mixture.
- Pour the remaining gazpacho mixture over the cream cheese layer.
- Refrigerate until the aspics are completely set, at least 3 hours or overnight.
- To unmold, briefly dip molds in hot water or run a knife around the edges.
- Place a spring green leaf on a plate, invert the mold onto the leaf, and gently release the aspic.
- Garnish with sliced hard-boiled eggs, cooked shrimp, or fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
26g
Fat
41g
Carbs
3g
