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Directions

1. Day 1: Prepare a gazpacho with the shown ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency
2. Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom
3. Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
4. Poach the cherry tomatoes in herb oil @ 70 degrees Celsius until the skin pops off (usually takes 45 minutes) drain and chill. Reduce the balsamic vinegar with the brown sugar to have a paint like consistency and chill
5. Day 2: Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top
6. Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings
7. Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper
8. Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve