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.