Name: Festive Tomato Gazpacho
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 400.00 ml tomato juice; 250.00 ml water; 10.00 ml stock powder chicken; 3.00 sprig fresh thyme; 0.25 lemon thinly sliced; 5.00 ml sea salt and freshly ground black pepper; 13.00 ml Sheridans gelatine; 60.00 ml water cold; 60.00 ml peppers red and yellow; 60.00 ml cucumber peeled,seeded,diced; 25.00 ml fresh chives finely chopped; 25.00 ml celery stalks finely chopped; 3.00 avocado diced; 500.00 ml mascarpone cheese; 50.00 g caviar red, to garnish

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Ingredients (15)

400.00 ml	tomato juice
250.00 ml	water
10.00 ml	stock powder — chicken
3.00 sprig	fresh thyme
0.25	lemon — thinly sliced
5.00 ml	sea salt and freshly ground black pepper
13.00 ml	Sheridans gelatine
60.00 ml	water — cold
60.00 ml	peppers — red and yellow
60.00 ml	cucumber — peeled,seeded,diced
25.00 ml	fresh chives — finely chopped
25.00 ml	celery stalks — finely chopped
3.00	avocado — diced
500.00 ml	mascarpone cheese
50.00 g	caviar — red, to garnish

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Method:

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.