Gazpacho Sorbet Recipe

Gazpacho Sorbet

This savory sorbet is a brilliant twist on a Spanish classic. Made with fresh, homemade gazpacho, this frozen version keeps all the flavor and color of the chilled soup while delivering it in a light, refreshing form. Ideal for a first course on a hot day or as a palate cleanser between heavier dishes, gazpacho sorbet is unexpected, elegant, and full of summer flavor.

Ingredients:

• 2½ cups chilled homemade Gazpacho (see recipe below)
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 cup water
• 1 cup tomato juice
• ¼ teaspoon Tabasco
• 4 grindings fresh black pepper

Instructions:

1. Mix:
   In a bowl, combine all ingredients. Adjust seasonings to taste.
2. Strain:
   Strain the mixture through a fine sieve, reserving the chopped vegetable solids.
3. Freeze:
   Pour the strained liquid into the bowl of your Whynter ice cream maker and freeze for 10 minutes.
4. Add Texture:
   After 10 minutes of churning, stir in the reserved chopped vegetables and continue freezing until firm, following the manufacturer’s instructions.

Homemade Gazpacho (for Sorbet Base)

This gazpacho is the perfect balance of bright vegetables, mild heat, and smooth texture. Make ahead and chill thoroughly before using in the sorbet recipe.

Ingredients:

• ½ medium Bermuda or other sweet white onion, peeled and quartered
• 1½ firm medium cucumbers, peeled and chunked
• 2 small green peppers, seeded and cut into eighths
• 6 ripe tomatoes, peeled and cut into eighths
• 5 large garlic cloves
• 1 cup tomato juice (approximate)
• ½ cup light olive oil
• ¾ teaspoon chili powder or 1 small fresh chili pepper
• 1 tablespoon salt

Instructions:

1. Chop Vegetables:
   In a food processor, finely chop the onion. Transfer to a large bowl. Repeat with cucumbers and peppers, adding each to the bowl.
2. Tomatoes:
   Process 5 tomatoes until evenly chopped and add to the vegetable mix.
3. Blend Base:
   Purée the remaining tomato with garlic, tomato juice, olive oil, and chili powder until smooth. Combine with chopped vegetables.
4. Season & Chill:
   Stir in the salt and additional chili if desired. Cover and chill thoroughly before using in the sorbet base.

Serving Suggestions:

Serve small scoops of gazpacho sorbet in chilled bowls or martini glasses with a garnish of diced cucumber or a basil leaf. This sorbet also pairs beautifully with grilled seafood or as an amuse-bouche between courses.