Layered Gazpacho
Layered Gazpacho
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
Instructions
- 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.
Layered Gazpacho