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1
Roughly chop the tomatoes, cucumber, red and jalapeno peppers, scallions, and garlic.
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2
Place in a large bowl; toss with 1/4 cup olive oil, 1/2 cup cilantro, and the lime juice.
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3
In a food processor or blender, puree half the vegetables until smooth.
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4
With the motor running, slowly add the remaining olive oil to the puree in a steady stream until the mixture emulsifies.
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5
Pass the puree through a fine-mesh strainer into a medium bowl, and set aside.
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6
Discard the pulp in the strainer.
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7
In a food processor or blender, pulse the remaining vegetables in batches, letting them remain chunky.
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8
Alternatively, chop the vegetables by hand.
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9
Combine the mixture with the reserved puree; mix well.
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10
Stir in the remaining cilantro.
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11
Season with salt, pepper, and hot pepper sauce to taste.
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12
Pour 1/4 cup aspic into 12 6-ounce glasses; chill until set, at least 1 hour.
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13
Ladle 1/2 cup gazpacho into each glass, and serve garnished with a big crouton.
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14
In a food processor or blender, puree the tomatoes and jalapeno until smooth.
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15
Line a large bowl with a double layer of cheesecloth.
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16
Transfer the puree to the prepared bowl.
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17
With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon.
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18
Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours.
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19
Pour the tomato water through a fine chinois or sieve into a bowl.
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20
Add salt; stir to combine.
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21
Place 1/2 cup cold water in a small heatproof bowl.
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22
Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften.
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23
Bring a small saucepan of water to a simmer; place the bowl of gelatin over it.
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24
Stir until the gelatin is dissolved; remove the bowl from heat.
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25
Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.
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26
Combine the olive oil and butter in a small saucepan; heat over medium heat until the butter is melted.
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27
Stir in the parsley.
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28
Spread over the bread; grill until crisp, 1 to 2 minutes on each side.
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29
Alternatively, toast the croutons in a 350F oven until golden brown, 10 to 15 minutes.
