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Yellow Gazpacho Aspic

The 1946 edition of "The Joy of Cooking" included 69 recipes for gelatin molds. The chilled soup's ingredients are molded into an updated aspic that's cool and crunchy. Use an electric juicer here.

  • Servings: 12
Yellow Gazpacho Aspic

Source: Martha Stewart Living, July 2005

Ingredients

  • 1/2 red bell pepper, stem, ribs, and seeds removed, flesh coarsely chopped
  • 1 small red tomato, coarsely chopped
  • 3 dashes hot sauce, such as Tabasco
  • Coarse salt
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 4 envelopes unflavored gelatin (scant tablespoon each)
  • 5 (about 2 1/2 pounds) yellow tomatoes, seeds and pulp removed and reserved, flesh coarsely chopped
  • 1 English cucumber, peeled, halved lengthwise, seeded, and chopped
  • 3 scallions, coarsely chopped
  • 6 fresh basil leaves, plus more for garnish
  • 1 tablespoon red wine vinegar
  • Freshly ground pepper
  • 1 clove garlic
  • Grape or cherry tomatoes, for garnish

Directions

  1. Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.

  2. Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.

  3. Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.

  4. Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.

  5. Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.

  6. When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.

  7. Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.

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