Gazpacho Mousse

• 1/2 cup fine fresh bread crumbs
• 1 teaspoon finely minced garlic
• 2 tablespoons virgin olive oil
• 3/4 cup peeled, seeded and finely diced tomatoes
• 3/4 cup peeled, seeded and finely diced cucumber
• 2 tablespoons red-wine vinegar
• 2 tablespoons finely chopped scallion
• 4 tablespoons cored, seeded, finely diced sweet red pepper
• 1/2 cup tomato juice
• 1 teaspoon sugar
• 2 tablespoons chopped fresh basil, loosely packed
• 1 envelope granular gelatin
• 3 egg whites, about one-third cup

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

bread crumbs, garlic, virgin olive oil, tomatoes, cucumber, redwine vinegar, scallion, sweet red pepper, tomato juice, sugar, fresh basil, granular gelatin, egg whites

Taken from cooking.nytimes.com/recipes/2614 (may not work)