Gazpacho Ice with Cucumbers
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Ingredients
| 1 tsp. | unflavored gelatin | | 2 tbsp. | dry white wine | | 1/2 lb. | tomato, peeled, seeded, chopped | | 1/4 cup | cucumber, peeled, seeded and minced | | 2 tbsp. | minced red onion | | 1 tbsp. | olive oil | | 3/4 tsp. | salt | | 1/2 tsp. | minced garlic | | 1/8 tsp. | cayenne pepper |
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Instructions
Soften the gelatin in the wine over low heat until dissolved. Add the gelatin and the remaining ingredients to a blender and purée until smooth. Freeze as for any ice cream following the methods used for your ice cream maker. Garnish with paper-thin slices of cucumber.
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