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Have you made Gazpacho Ice with Cucumbers?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 102
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 888mg
37%
Total Carbohydrate 8g
3%
Dietary Fiber 1g
4%
Sugars 4g
Protein 1g
Vitamin A  13%Vitamin C  48%
Calcium  2%Iron  6%
Potassium  9%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gazpacho Ice with Cucumbers

Date Added: August 22, 2009

Ingredients:

1 Teaspoon Unflavored Gelatin plus
2 Tablespoons Dry White Wine (150ml)
1/8 Teaspoon Cayenne Pepper or red pepper flakes
3/4 Teaspoon Salt pepper,sugar to taste
1 Tablespoon Olive Oil (240 ml)
2 Tablespoons Red Onions minced
1/2 Pound Tomato peel, seed, chop
1/2 Teaspoon Garlic minced
1/4 Cup Cucumber peel, seed, mince
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Directions:

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.

3. Freeze as for any ice cream following the methods used for your ice cream maker.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Sulfites, Garlic, Hot Pepper, Cucumber, Onion, Olive Oil allergies.
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