Cooking with Faygo and art

Tomato Gelee
4oz powder gelatin
1 cup cold h2o
3 cups fresh tomato juice (canned tomato juice works well also)

Add gelatin to the cold h2o
Add hot tomato juice to the gelatin mixture
stir till all gelatin is dissolved
pour mixture into a 13x9 baking pan and chill till firm.  (approximately 4 hours)
Cut into 1/2 inch x 1/2 inch cubes

Lemon-Truffle Vinaigrette
1 cup good olive oil
1 tablespoon truffle oil
1/2 cup lemon juice
salt to taste

Combine all ingredients and mix well.

To plate--
Pour 4oz of chilled pea soup into deep soup bowl.  Place a cube of the tomato gelee in to the bowl.  (you want the glee to be visible from the top)
Drizzle some of the vinaigrette on top of the soup.  Garnish with Jumbo Lump Crab meat!!!  Enjoy!