Make cucumber granita by preparing a cucumber to eat, removing seeds and / or peel it either is bitter and chop so your blender will puree them and not leave big pieces. Puree chunks with a teaspoon of cucumber or champagne vinegar until smooth. Add two pinches of salt, and a tablespoon of saké or other neutral tasting spirit. Transfer to a container that can be sealed and placed in the freezer. Every half hour or so, stir the granita so it freeze to a consistence like sandy ice cream. You’re going to place a spoonful of this in the center of each bowl of gazpacho.
Sauté half an onion with 3 cloves of garlic and one each of a few kinds of mildly spicy peppers. Let cool. Purée these with the meat of another cucumber and herbs you like such as parsley or basil. Imagine an herb that will compliment your peppers. Push two cups of fresh cherry or other sweet tomatoes through a food mill or purée them too, but separately from the green melange and strain out the peel and large seeds. Add 1/4 cup of good flavored oil oil to help the tomatoes strain, or add after milling. Combine the green and tomato mixtures and place in a ceramic pitcher or bowl and refrigerate for several hours. Place four bowls in the freeze when you take the granita out. Let the cucumber granita soften as you would ice cream, and eventually serve the gazpacho in the chilled bowls with a dollop of the granita and a sprig of the herb you used. Pass bowls of fresh cherry tomatoes (cut into bite-size pieces) as an additional garnish if available from the garden. Serve with good butter and fresh baguettes.