Gazpacho Ice with Cucumbers
Yield
4 servingsPrep
10 minCook
0 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| 2 | tablespoons |
white wine
dry |
|
| ½ | pound |
tomatoes
peeled, seeded, chopped |
|
| ¼ | cup |
cucumbers
peeled, seeded, minced |
|
| 2 | tablespoons |
red onion
minced |
|
| 1 | tablespoon |
olive oil
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic
minced |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 3E+1 | ml |
white wine
dry |
|
| 226.8 | g |
tomatoes
peeled, seeded, chopped |
|
| 59 | ml |
cucumbers
peeled, seeded, minced |
|
| 3E+1 | ml |
red onion
minced |
|
| 15 | ml |
olive oil
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
garlic
minced |
|
| 0.6 | 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.
