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Gazpacho Ice with Cucumbers

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Submitted by pgmurphy

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

2 hrs

Ingredients

1 5
TEASPOON ML GELATIN, UNFLAVORED
unflavored *
2 3E+1
TABLESPOONS ML WHITE WINE
dry
½ 226.8
POUND G TOMATOES
peeled, seeded, chopped
¼ 59
CUP ML CUCUMBERS
peeled, seeded, minced
2 3E+1
TABLESPOONS ML RED ONION
minced
1 15
TABLESPOON ML OLIVE OIL
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML GARLIC
minced
0.6
TEASPOON ML CAYENNE PEPPER

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 120 25% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 460mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 26%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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