'1 kg of ripe tomatoes, cut into pieces'
'1 small onion, peeled and cut into pieces'
'1 sprig of rosemary, crushed'
'1 tablespoon of parsley, chopped'
'1 1/2 teaspoons of salt'
'1/2 teaspoon of garlic, minced'
'2 tablespoons of unflavored gelatin, dissolved in 1/3 cup of cold water'
'2 tablespoons of vinegar or lemon juice'
'1 tablespoon of grated ginger'
'leaves of lettuce for garnish'
"For the cucumber sauce",
'1 cup of heavy cream, chilled'
'to taste salt and pepper'
'1 cucumber, peeled and diced'
'1 kg of ripe tomatoes, cut into pieces'
'1 small onion, peeled and cut into pieces'
'1 sprig of rosemary, crushed'
'1 tablespoon of parsley, chopped'
'1 1/2 teaspoons of salt'
'1/2 teaspoon of garlic, minced'
'2 tablespoons of unflavored gelatin, dissolved in 1/3 cup of cold water'
'2 tablespoons of vinegar or lemon juice'
'1 tablespoon of grated ginger'
'leaves of lettuce for garnish'
"For the cucumber sauce",
'1 cup of heavy cream, chilled'
'to taste salt and pepper'
'1 cucumber, peeled and diced'
'Place the tomatoes, onion, rosemary, parsley, garlic, and salt in a blender.'
'Blend until smooth, about 10 seconds.'
'Strain through a fine-mesh sieve.'
'Sprinkle the gelatin over cold water with vinegar or lemon juice in a small bowl.'
'Heat the mixture in a saucepan over low heat, stirring occasionally, until the gelatin dissolves.'
'Add the ginger and mix well.'
'Pour into a mold coated with cold water, about 1 liter capacity.'
'Chill in the refrigerator until firm.'
'Prepare the cucumber sauce: combine all ingredients and chill in the refrigerator.'
'Unmold the gelatin and garnish with lettuce leaves.'
'Remove the cucumber sauce from the refrigerator and mix in the diced cucumber.'
'Serve the gelatin with the cucumber sauce.'
'Serves 4-6 people.'
