Gazpacho Ice With Cucumbers

Ingredients

1 teaspoon gelatin
2 tablespoons dry wine
1/2 pound tomato peel
1/4 cup cucumber peel
2 tablespoons onion
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic
1/8 teaspoon 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.