Gazpacho Ring

1 x 400 g/14 oz can tomatoes
2 cloves garlic, peeled and chbppcd
150 ml/1/4 pint water
1 bouquet garni
1/2-1 teaspoon sugar
salt
freshly ground black pepper
1 tablespoon powdered gelatine, soaked in
4 tablespoons cold water
6 tablespoons French dressing
4 tomatoes, skinned, deseeded and diced
IA cucumber, diced
1/2 green pepper, cored, deseeded and diced
1/2 onion, peeled and finely chopped
watercress sprigs, to garnish

Place the tomatoes, with their juice, in a pan with the garlic, water and bouquet garni. Add sugar, salt and pepper to taste. Bring slowly to the boil, then simmer for 5 minutes. Discard the bouquet garni.

Place the mixture in an electric blender or food processor. Add the soaked gelatine and blend on maximum speed for 30 seconds. Leave to cool.

Add 4 tablespoons of the French dressing and half the salad ingredients and stir well. Turn into a 750 ml/1%4 pint non-stick ring mould and chill in the refrigerator for about 3 hours, or until set.

Mix the remaining salad ingredients with the remaining French dressing. Turn out the tomato ring on to a serving plate and arrange the salad in the centre. Garnish with watercress sprigs.

SERVES 6