Name: Layered Gazpacho
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon (5 ml) gelatin; 1 tablespoon (15 ml) water; 1 1/2 English cucumbers; 1 1/2 cups (375 ml) tomato juice; 1 cup (250 ml) cubed stale bread crumbs; 1 red bell pepper, seeded and chopped; 1 tomato, diced; 1 onion, diced; 1/2 English cucumber; 2 tablespoons (30 ml) red wine vinegar; 2 tablespoons (30 ml) olive oil; 1 clove garlic, peeled; 1/4 teaspoon (1 ml) celery salt; A few drops Tabasco sauce, to taste; 1/3 cup (75 ml) 35% cream; Salt and pepper

Preparation

Cucumber Jelly
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
- Cut 60 ml (1/4 cup) of cucumber into small dice and the remaining cucumber into cubes. Set aside.
- In a blender, purée the cubed cucumber until smooth. Strain. You'll need 250 ml (1 cup) of cucumber juice.
- In a microwave or small saucepan, heat the gelatin with 60 ml (1/4 cup) of cucumber juice until it has completely dissolved. Add the remaining juice and the diced cucumber. Stir to combine. Season with salt and pepper.
- Spoon the jelly into the bottom of six 250 ml (1 cup) glasses. Cover and refrigerate for 6 hours or overnight.  
Gazpacho
- In a blender, purée all the ingredients, except for the cream, until smooth. Adjust the seasoning. Refrigerate for at least 1 hour.  
Assembly
- In a bowl, whip the cream until stiff peaks form. Pour the gazpacho on the cucumber jelly and top with whipped cream. Season with pepper and garnish with fresh herbs of your choice (oregano, basil, chervil, etc..) Serve immediately.

Layered Gazpacho

Categories

Ingredients

Cucumber Jelly

Gazpacho

Preparation

Cucumber Jelly

Gazpacho

Assembly

Personal Note

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