Gazpacho Aspic
Elevate your summer dining experience with this stunning Gazpacho Aspic, a show-stopping chilled appetizer that blends the vibrant flavors of classic gazpacho with the elegance of a tomato gelatin mold. This recipe highlights fresh, seasonal vegetables like ripe tomatoes, crisp cucumber, and sweet red bell pepper, blended to perfection with zesty garlic, tangy red wine vinegar, and silky olive oil. The addition of gelatin transforms the mixture into a refreshing, sliceable aspic that’s perfect for warm-weather gatherings. Served with garnishes of diced cucumber, creamy avocado, and a sprinkle of fresh parsley or cilantro, this creative twist on a Spanish classic is as visually impressive as it is delicious. With no cooking required and just 25 minutes of prep, this easy gazpacho aspic is an ideal make-ahead dish for summer parties, brunches, or elegant starters.
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Recipe Information
Ingredients
- 6 medium Tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 2 small Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 2 cups Tomato juice
- 2.5 teaspoons Gelatin powder
- 0.25 cup Cold water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley or cilantro
- 1 medium Diced avocado (optional, for garnish)
- 0.5 cup Diced cucumber (for garnish)
Instructions
Blanch the tomatoes: Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato, then place them in the boiling water for 30 seconds. Transfer to an ice bath and peel the skins off once cooled. Core and roughly chop the tomatoes.
Peel the cucumber and cut in half lengthwise. Scoop out the seeds with a spoon, then roughly chop the cucumber.
Remove the stem and seeds from the red bell pepper and roughly chop it.
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, garlic cloves, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Taste and adjust seasoning if needed.
Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl to remove any solid bits. Stir in the tomato juice until fully combined.
In a small saucepan, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom. Heat the saucepan over low heat, stirring constantly, until the gelatin is fully dissolved (do not boil).
Slowly whisk the dissolved gelatin into the tomato mixture, ensuring it is evenly incorporated.
Lightly grease a 6-cup mold or individual serving molds with a neutral oil. Pour the tomato mixture into the mold(s). Cover and refrigerate for at least 4 hours, or until fully set.
To unmold, dip the bottom of the mold briefly in warm water to loosen, then invert onto a serving plate.
Garnish with chopped parsley or cilantro, diced cucumber, and optional diced avocado. Serve chilled.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 45.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4853 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
