PurÄe the tomatoes in a frying pan. Strain, reserving all the juice and pulp. Bring 1/2 cup of water to a boil and stir in the gelatin, stirring over a low heat until dissolved. Stir the gelatin mixture into the tomato juice. Season with salt, pepper, celery salt, a pinch of Cayenne pepper or several drops of Tabasco sauce, and the vodka. The mixture should be strongly seasoned. Add a small bunch of mint or basil. Marinate at room temperature for 1 or 2 hours. Remove the mint or basil. Pour into an ice cream maker and freeze according to the manufacturers instructions. When frozen, remove the sorbet from the ice cream maker and freeze for another 24 hours. Decorate with mint or basil leaves and serve with green and black olives.
