Gazpacho Sorbet Recipes

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.

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.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Make Aspic: Bring the apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
• Make Gazpacho Sorbet: Soften gelatin in hot water for 1 minutes.
• Mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) Blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. Add oil and gelatin mixture with motor running.
• Force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. Discard solids.
• Chill mixture until cold, about 1 hour, then freeze in an icecream maker.
• Transfer the sorbet to an airtight container and put in the freezer to harden.
• Reduce balsamic vinegar: Boil vinegar in a small nonreative 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 syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
• Garnish with mint.