2 cups tomato juice
1/4 cup chopped green onions
1/2 chopped cucumber -- remove seeds
1 stalk celery with leaves, chopped
1/4 cup chopped red bell pepper
1/4 chop chopped onion
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped cilantro
2 T. lime juice
2 T. red wine vinegar
3 garlic cloves - minced
2 t. salt
1/2 t. cayenne pepper
1 t. hot sauce
1/2 cup chopped shrimp or crab meat (optional)
2 pkg. unflavored gelatin
8 oz pkg. fat free cream cheese (the fat free part is optional)
In a small bowl, combine gelatin and 1/2 cup tomato juice. Let stand for
In a large bowl combine green onions, cucumber, bell pepper, celery, onion,
cilantro, lime juice, vinegar, garlic, salt, cayenne, and hot
sauce. Remove 1/4 cup of
mixture for later use. Add optional crab or
shrimp to large bowl.
Put remaining tomato juice in small saucepan and heat to boiling. Pour
gelatin mixture and stir until gelatin is completely dissolved. Pour over
mixture and stir well.
Pour into mold, (I used a shell mold from KCI) sprayed with cooking spray.
Chill until set.
Mix reserved gazpacho mixture with cream cheese. Spread on chilled mold
To unmold, hold pan in warm water for just a few seconds.