Prep.time: 30 minutes
Cooling time: 1 hour
Cooking time: 15 minutes

 You can substitute tomato juice for the tomato water aspic. Vary the vegetables as you prefer.

 Vegetables

1. Shell the beans and peas and cook them separately in boiling salted water. Refresh in ice water and set aside on a towel.
2. Clean the radishes and slice thinly.
3. Wash the tomatoes and cut a few thin slices.
4. Cut the Carré Frais into cubes.
5. Arrange the vegetables and diced cheese in 4 soup plates.

Tomato water aspic

1. With a knife, make a cross cut in the bottom of the tomatoes and remove the stem ends. Immerse in boiling water for 20 seconds and immediately refresh in ice water.
2. Peel and chop the tomatoes and squeeze out the juice, straining it. Heat the tomato water quickly and strain through cloth.
3. Measure out 350 ml tomato water, mix in the soaked gelatin and heat the mixture.
4. Season and chill until completely cooled.
5. Pour the aspic over the vegetables and refrigerate for at least an hour until the jelly sets. 

Finishing

1. Add a few basil leaves, salt and pepper.