Ingredients

1/2 red bell pepper, stem, ribs, and seeds removed, flesh coarsely chopped

1 small red tomato, coarsely chopped

3 dashes hot sauce, such as Tabasco

Coarse salt

1 1/2 teaspoons freshly squeezed lemon juice

4 envelopes unflavored gelatin (scant tablespoon each)

5 (about 2 1/2 pounds) yellow tomatoes, seeds and pulp removed and reserved, flesh coarsely chopped

1 English cucumber, peeled, halved lengthwise, seeded, and chopped

3 scallions, coarsely chopped

6 fresh basil leaves, plus more for garnish

1 tablespoon red wine vinegar

Freshly ground pepper

1 clove garlic

Grape or cherry tomatoes, for garnish

Preparation

Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.

Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.

Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.

Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.

Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.

When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.

Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.