Makes 20-25 bites

Ingredients

1 cucumber, sliced semi thin
1 cucumber, peeled and chopped
1 cup chopped tomato
¼ cup white onion, chopped
1 clove garlic, chopped
1 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons salt

Directions

On a baking sheet lines with parchment paper, freeze the cucumber slices. In a blender combine the gazpacho ingredients: chopped cucumber, tomatoes, onions, garlic, lemon juice, lemon zest, vinegar, olive oil, herbs and salt. Blend until semi smooth. Place blended gazpacho on a metal baking sheet and freeze, scraping with a fork every 10-15 minutes until a icy granite is formed. Place a spoonful of the granite in-between two frozen cucumber slices and freeze again. Allow to thaw for a few minutes before serving.