I am looking out hot weather recipes, and this is a spicier version of an old favorite:

Bloody Mary Tomato Aspic with Hard-Boiled Eggs by Nancy T. Maar
You can make this a day or two ahead for a very elegant lunch, or serve it as an appetizer or side dish for a larger meal. This is a very low calorie dish, and the only natural sugars are in the tomato juice.

Yields 8 servings; serving size cup aspic, 2 teaspoons sauce
Calories: 63.18
Protein: 5.22 grams
Carbohydrates: 5.34 grams
Sugar: 3.72 grams
Fat: 2.75 grams
cup cold water
ounces unflavored gelatin
1 cup boiling tomato juice with no added sugar
2 cups cold tomato juice with no added sugar
1 teaspoon soy sauce
teaspoon cayenne pepper, or to taste
Juice of lime
1 teaspoon Splenda [use stevia or omit]
1 teaspoon prepared horseradish
Salt and pepper to taste
4 hard-boiled eggs, peeled and halved
8 teaspoons low-fat sour cream for garnish
Place the cold water and gelatin in the bowl of a blender. Let bloom for 3 minutes. Start the motor and slowly add the hot tomato juice, then the cold tomato juice.

With the motor running, pour in the soy sauce, cayenne pepper, lime juice, Splenda, horseradish, salt, and pepper. Pour into a 4-cup mold.

Refrigerate for 45 minutes. Add the hard-boiled eggs. When firm, about 3 hours, turn out on a serving plate.

Spoon sour cream on each serving of this pretty salad.