Layered Gazpacho 



Instructions

1. 1

   In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.

2. 2

   Cut 60 ml (1/4 cup) of cucumber into small dice and the remaining cucumber into cubes. Set aside.

3. 3

   In a blender, purée the cubed cucumber until smooth. Strain. You'll need 250 ml (1 cup) of cucumber juice.

4. 4

   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.

5. 5

   Spoon the jelly into the bottom of six 250 ml (1 cup) glasses. Cover and refrigerate for 6 hours or overnight.