Gazpacho of Cucumber and Fennel with Tomato Sorbet Recipe

Name: Gazpacho of Cucumber and Fennel with Tomato Sorbet Recipe
Ingredients: ½ cup sugar; 1 leaf gelatin, soaked in cold water for 10 minutes; 1 pound very ripe tomatoes, peeled and seeded; 6 tablespoons fresh lemon juice; 5 dashes of Tabasco; Dash of Worcestershire sauce; 1 teaspoon salt; 1 pound cucumbers, peeled and seeded; ½ small white onion, peeled and chopped; ¼ cup lime juice; ¼ cup chopped fennel fronds or dill; 4 dashes of Tabasco; ¼ cup extra-virgin olive oil; ½ cup fresh bread crumbs