In a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
Pour over softened gelatin mixture and stir until completely melted.
Pour melted gelatin mixture into gazpacho mixture, mix completely.
Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
Set remaining half of gazpacho aside while the molds are chilling.
Whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
When aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
Place one spring greens on each and turn aspics out onto greens.
May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).