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.
In a blender, purée all the ingredients, except for the cream, until smooth. Adjust the seasoning. Refrigerate for at least 1 hour.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.