Gazpacho Cake

Makes 8 to 10 servings

This is an easy, refreshing way to use up leftover tomato-based gazpacho, and a fingerfood-friendly way to take it on a picnic. To make this nondairy, chef Gabriela Llamas says silken tofu or 2 extra cups of gazpacho can be substituted for the cream cheese used here; replace the small amount of Manchego cheese with an equal amount of extra olive oil crackers. You’ll need a 9-inch springform pan. If the weather or your kitchen is very hot, use the greater amount of powdered gelatin (2¾ tablespoons). Serve with crackers or crisp flatbread.

CRUST Generous 6 ounces of olive oil crackers, such as Ines Rosales brand Tortas With Sesame and Sea Salt (available at Whole Foods; may substitute other savory olive oil

crackers) ¾ ounce raw almonds Scant 1½ ounces aged Manchego cheese,

grated (see headnote) Scant 3 tablespoons unsalted butter, melted

FILLING 2½ to 2¾ tablespoons powdered gelatin, or

more as needed (see headnote) ¼ cup cold water 3 cups Classic Gazpacho (see related recipe

above) About 2 cups (14½ ounces) low-fat cream cheese, at room temperature (do not use nonfat; see headnote) Pinch ground cumin (optional)

²⁄3 cup seeded, diced red bell pepper ¼ cup seeded, diced green bell pepper ¼ cup minced white onion 1 small red hot chili pepper, seeded and

minced Kosher salt, as needed Freshly ground black pepper, as needed

FOR SERVING Snipped chives, for garnish Quartered cherry tomatoes, for garnish

(optional) Fresh herbs (your choice) Thin cucumber or green tomato slices, for

garnish

Instructions: For the crust: Break up the crackers, letting them fall into the bowl of a food processor. Add the almonds, cheese and butter; pulse long enough for the mixture to come together, with no big pieces of almond. Press into the bottom, and an inch or so up the sides, of the springform pan. Refrigerate for at least 30 minutes or until ready to use (up to overnight).

For the filling: Sprinkle the gelatin over the water in a small saucepan (off the heat). Once it has dissolved, add 2 tablespoons of the gazpacho; cook for 1 to 2 minutes over low heat, stirring, just until the mixture is well blended. Be careful not to overheat. Combine the remaining gazpacho, cream cheese and the cumin, if using, in a high-powered blender; purée until smooth and no trace of white cream cheese remains. Add the gelatin mixture and puree just until well incorporated. Transfer to a mixing bowl, then gently stir in the red and green bell peppers, hot red pepper and onion. Taste, and add salt and/ or black pepper as needed. Pour over the chilled crust, spreading the filling evenly. Cover (not directly on the surface) and refrigerate for at least 6 hours and preferably overnight. When ready to serve, run a round-edged knife around the inside rim of the springform pan, then remove the ring. Transfer the gazpacho cake to a platter; decorate the top with chives, quartered cherry tomatoes, if using, the herbs and the cucumber or green tomato slices. Serve chilled.