4 portions

7 gr unflavored gelatin

45 ml water

4 plum or medium tomatoes

150 gr sour cream

1 chopped green onion

16 stuffed green olives

1 tsp sea salt

pepper to taste

4 cups watercress

Put the water in a small bowl and sprinkle the gelatin. Let it rest for 10 minutes to hydrate.

Meanwhile, cut the 2 bases of each tomato and remove all the pulp. Melt the gelatin in the microwave for 10-15 seconds. Cool for a few minutes and brush the tomatoes inside.

In a bowl, mix the sour cream with the salt, pepper, green onion and olives. Add the remaining gelatin and combine well.

Place the tomatoes in a small tray and fill with the sour cream mixture and refrigerate until firm, 1 to 2 hours. Take out and cut into slices and serve over a watercress bed.

Per serving

Cal: 150.8 P: 3.7 F: 12.6          Cb: 5