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Gazpacho Ice with Cucumbers

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  • 1 ts Unflavored gelatin
  • 2 tb Dry white wine
  • 1/2 lb Tomato; peel, seed, chop
  • 1/4 c Cucumber; peel, seed, mince
  • 2 tb Red onion; minced
  • 1 tb Olive oil
  • 3/4 ts Salt
  • 1/2 ts Garlic; minced
  • 1/8 ts 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. NOTES : Freeze in molds and serve as part of a salad in place of tomatos.