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PREPARING THE GAZPACHO:
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Cut away the sides of the tomatoes and cut these into dice.
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Work the pulp and seeds through a strainer and reserve what comes through.
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Halve the cucumber lengthwise and use a spoon to scoop the seeds out of one half.
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Cut the half lengthwise into strips about 1/4-inch wide.
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Slice the strips crosswise to make 1/4-inch dice.
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Save the remaining cucumber half for another use.
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Combine all the vegetables, the tomato pulp, the cilantro, the oil, the vinegar, and the salt in a mixing bowl and stir thoroughly.
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Refrigerate for 2 hours.
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The salt will draw the liquid out of the vegetables and provide the liquid for the gazpacho.
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PREPARING THE BAVARIAN MOUSSE:
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In a medium saucepan, gently heat the shrimp broth until it is slightly warmer than room temperature and add the gelatin and its soaking liquid, stirring until the gelatin is completely dissolved.
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In a mixing bowl, combine the tarragon with the cream and whip to soft peaks with a whisk (the cream will droop off the end of the whisk when you hold it horizontally).
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Use a rubber spatula to fold the cream into the warm broth mixture, and season with salt to taste.
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Ladle 1/4 cup of the mixture into each of 6 well-chilled deep soup bowls and refrigerate for at least an hour until the mixture sets.
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The mousse can be prepared 1 day ahead.
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Spoon the gazpacho into each of the mousse-lined bowls and serve.
