Gazpacho Ice with Cucumbers

1 teaspoon unflavored gelatin

2 tablespoons dry white wine

1/2 pound tomato -- peel, seed, chop

1/4 cup cucumber -- peel, seed, mince

2 tablespoons red onion -- minced

1 tablespoon olive oil

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.