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1
Put the bread crumbs, garlic and oil into the container of a food processor or electric blender.
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2
Blend thoroughly.
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3
Add one-half cup of diced tomatoes, one-half cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar and half the basil and blend as smoothly as possible.
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4
Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, onion, red pepper and basil.
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5
Blend well.
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6
Pour about one-fourth cup of the sauce into a saucepan and add the gelatin.
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7
Cook, stirring, over very low heat until the gelatin dissolves.
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8
Combine the gazpacho with the gelatin mixture and blend well.
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9
Let cool but do not allow the mixture to set.
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10
Beat the egg whites until they stand in soft peaks.
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11
Scrape them into the gazpacho mixture and blend well with a whisk.
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12
Lightly oil the inside of four individual half-cup souffle dishes, ramekins or other molds.
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13
Spoon or ladle equal portions of the gazpacho mixture into each mold.
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14
Cover with plastic wrap and refrigerate overnight.
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15
To serve, run a knife around the inside of each mold.
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16
Sit the molds briefly in a basin of warm water.
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17
Wipe off the bottom of the molds, and invert each on a plate.
