Gazpacho is a cold Spanish tomato-based soup with raw vegetables; perfect for hot summer months. Due to the heavy Spanish influence in Southern ports such as Mobile and Pensacola, gazpacho is popular here, and ideal for our hot and sticky summers.
Even though this is more of a summer dish, I actually like gazpacho year-round. It's light, delicious, and a PERFECT starter course.
Aspic is an "old school" Southern dish that has fallen out of fashion; typically associated with tea rooms and southern charm. Typically, aspic here refers to tomato aspic, which is simply tomato juice with spices, set with gelatin. Often topped with shrimp and mayonnaise, very few places actually serve this amazing dish.
The common denominator between gazpacho and aspic? The tomato. What better way to combine the best of these 2 historic Southern dishes, than to make gazpacho aspic? This is perfect as a simple appetizer, served alone or with a fresh, crisp leaf of Bibb lettuce. For vegan, simply omit the gelatin and use agar agar instead.
1 cup diced tomato (drain if using canned)
½ cup peeled & diced cucumber
¼ cup diced green bell pepper
2 Tbsp diced red or yellow bell pepper
2 Tbsp thinly sliced green onion
2 Tbsp white vinegar
¼ tsp black pepper
1/8 tsp garlic powder
1 ½ cups tomato juice
1 pkg (4-serving size) lemon gelatin
Combine tomato, cucumber, pepper, onion, vinegar, black pepper and garlic powder in a medium bowl.
Bring tomato juice to a boil, then stir in gelatin for at least 2 minutes or until fully dissolved. Chill for 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
Fold in the vegetable mixture; pour into a 4-cup mold or individual ramekins. Chill for 3-4 hours or until firm before unmolding & serving.