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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.
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2
In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
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3
Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
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4
Pour over softened gelatin mixture and stir until completely melted.
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5
Pour melted gelatin mixture into gazpacho mixture, mix completely.
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6
Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
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7
Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
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8
Set remaining half of gazpacho aside while the molds are chilling.
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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.
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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.
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11
To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
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12
Place one spring greens on each and turn aspics out onto greens.
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13
May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).
