Festive Tomato Gazpacho

Recipe from: 12/15/2005 12:00:00 AM

Ingredients 15
Servings 6
Time 15

Ingredients

  • 400
    ml
    tomato juice
  • 250
    ml
    water
  • 10
    ml
    chicken stock powder
  • 3
    sprig
    fresh thyme
  • 0.25
    lemon, thinly sliced
  • 5
    ml
    salt and freshly ground black pepper
  • 13
    ml
    gelatin
  • 60
    ml
    cold water
  • 60
    ml
    small red and yellow peppers
  • 60
    ml
    peeled and seeded diced cucumber
  • 25
    ml
    finely chopped chives
  • 25
    ml
    finely chopped celery stalks
  • 3
    avocados, diced
  • 500
    ml
    mascarpone cheese
  • 50
    g
    red caviar to garnish (optional)
 

Method

60
 
Bring the tomato juice, 250 ml water, stock powder, thyme, lemon slices, salt and pepper to the boil in a saucepan and simmer for 15 minutes over medium heat. Strain the mixture through a sieve into a mixing bowl.

Sprinkle the gelatin over the 60 ml cold water and leave for 5 minutes. Stir the softened gelatin into the tomato mixture, ensuring it has dissolved. Pour the mixture into a shallow ovenproof dish and evenly scatter the peppers, cucumber, chives and celery on top. Cool and refrigerate overnight.

Roughly dice the tomato jelly and spoon a little into the bottom of 10 glasses. Top the tomato layer with a spoonful of diced avocado and a teaspoonful of mascarpone. Repeat the layers once more, working carefully so the layers are clearly distinguishable. Refrigerate until ready to serve.

 

 

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