Gazpacho ice with cucumbers
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Unflavored gelatin |
| 2 | tablespoons | Dry white wine |
| ½ | pounds | Tomato; peel, seed, chop |
| ¼ | cup | Cucumber; peel, seed, mince |
| 2 | tablespoons | Red onion; minced |
| 1 | tablespoon | Olive oil |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Garlic; minced |
| ⅛ | teaspoon | Cayenne pepper |
Directions
1. Soften the gelatin in the wine over low heat until dissolved. 2. Add the gelatin and the remaining ingredients to a blender and puree until smooth.
Freeze as for any ice cream following the methods used for your ice cream maker.
Garnish with paper-thin slices of cucumber.
NOTES : Freeze in molds and serve as part of a salad in place of tomatos.