Wash the vegetables and create small geometric cuts on them.
Heat the Pomì Tomato Juice adding salt and pepper to taste, if necessary add a little water and bring to a boil.
Add the gelatin previously soaked in cold water.
Mix everything over the heat and then filter well with a colander with narrow meshes.
Then pour the mixture into molds, adding the crispy vegetables.
Let it rest in the fridge for 2 to 3 hours.