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1
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 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.
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3
Stir well and allow to sit for 5 minutes.
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4
Place remaining tomato juice in a small saucepan and heat to boiling.
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5
Pour over gelatin mixture and stir until gelatin is completely melted.
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6
Pour melted gelatin mixture into gazpacho mixture, stir to combine well.
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7
Lightly grease 6 (1-cup) molds with the vegetable oil.
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8
Divide half of the gazpacho mixture between the molds and place in the refrigerator to chill.
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9
Set remaining half of gazpacho aside while the molds are chilling.
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10
In the bowl of a food processor, combine 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 and process until smooth.
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11
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.
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12
To unmold, briefly dip molds into hot water and/or run a knife around the edge of the aspic.
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13
Place one attractive leaf of bib lettuce on each of 6 plates, and turn aspics out onto lettuce leaves.
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14
Aspics may be served as is, or further garnished with cold cooked baby shrimp and fresh herbs.
