Gazpacho Ice with Cucumbers

Time

Yield

2 servings

Ingredients

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

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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