Cook the vegetable medley in a large pot of salted water for 10 minutes.
Drain and let cool.

Soften the gelatin leaves in a bowl of water.
Heat the water in a small pot, then add the softened gelatin leaves and stir until they are dissolved.
With an electric mixer, beat the cream cheese, then gradually add the warm water.
Add the coriander and chives, then the lemon juice.
Season with salt and pepper.
Add the vegetable medley and mix.

Line a cake or bread mold with plastic wrap, leaving it hanging over the edges, then pour the preparation into the mold.
Fold the excess plastic wrap over the top and refrigerate for at least 6 hours.

Unmold, slice and serve with a vinaigrette salad and tomatoes.