Ingredients
- 1/2 pound tomato peel
- 2 tablespoons dry wine (white)
- 1/4 cup cucumber peel
- 2 tablespoons onion (red minced)
- 1 tablespoon olive oil
- 1 teaspoon gelatin (unflavored)
- 3/4 teaspoon salt
- 1/2 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 paper-thin slices of cucumber.
