Best Gazpacho Sorbet Recipes

GAZPACHO SORBET WITH APPLE ASPIC

Gazpacho Sorbet with Apple Aspic image

Categories Fruit Tomato Appetizer Freeze/Chill Apple Summer Chill Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 20

Ingredients

For apple aspic
1 cup clear (filtered) apple juice
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
For gazpacho sorbet
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 lb ripe tomatoes, cored and quartered
1/2 large red bell pepper, coarsely chopped
1/4 cup coarsely chopped sweet onion such as Vidalia
1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered
2 tablespoons Sherry vinegar (preferably "reserva")
1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit
1 1/4 teaspoons sugar
2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
For drizzling
3 tablespoons balsamic vinegar
Garnish: fresh mint leaves
Special equipment: an ice cream maker

Steps:

Make aspic:
Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
Make gazpacho sorbet:
Soften gelatin in hot water 1 minute.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
Reduce balsamic vinegar:
Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
Assemble dish:
Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.

GAZPACHO SORBET

Gazpacho Sorbet image

Provided by Molly O'Neill

Categories ice creams and sorbets, project, appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 canned, imported jalapeno peppers
1/4 cup sugar
3 pounds cucumbers, peeled, seeded and chopped
1 clove garlic, peeled and minced
4 scallions, trimmed of most of the green portion and chopped
1/2 cup blanched almonds
3 tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped
2 tablespoons fresh lime juice
1/4 teaspoon habanero hot sauce
1 tablespoon vodka
1/2 teaspoon salt, or more to taste
2 tablespoons fresh cilantro, minced
2 tablespoons fresh mint, minced
8 large red tomatoes, peeled
1/3 cup fresh basil leaves, sliced into chiffonade
4 teaspoons extra-virgin olive oil

Steps:

Using rubber gloves, chop 1 of the jalapeno peppers. Combine the sugar and 1/4 cup water in a pan over medium-high heat and bring to a boil. Add the chopped jalapeno and cool to room temperature before straining. Put the jalapeno in the bowl of a food processor.
Using rubber gloves, seed and chop 2 teaspoons of the remaining jalapeno and add to the food processor with the cucumbers, garlic, scallions, almonds, tomatillos, lime juice, hot sauce and vodka. Pulse to get an almost smooth consistency. Add salt to taste. Stir in the cilantro and mint.
Freeze in an ice-cream maker according to the manufacturer's instructions. Meanwhile, cut the top third of the tomatoes off and carefully seed and core.
Toss the basil with the oil. Fill each tomato with 1/3 to 1/2 cup of the sorbet and top with some of the basil chiffonade.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 14 grams, TransFat 0 grams