Gazpacho Ice With Cucumbers

Ingredients

6 gr gelatin
30 ml dry wine
150 gr tomato peel
26 gr cucumber peel
16 gr onion
16 ml olive oil
2 gr salt
1 gr garlic
1 gr cayenne pepper

Instructions

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.