Recipe - Gazpacho Ice With Cucumbers

1 teaspoon Unflavored gelatin
2 tablespoon Dry white wine
One half pound Tomato; peel, seed, chop
One fourth cup Cucumber; peel, seed, mince
2 tablespoon Red onion; minced
1 tablespoon Olive oil
Three fourths teaspoon Salt
One half teaspoon Garlic; minced
1/8 teaspoon Cayenne pepper

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 paperthin slices of cucumber.
NOTES : Freeze in molds and serve as part of a salad in place of tomatos.