Red Rocks: Gazpacho Sorbet
A savoury take on the dessert classic
Gazpacho sorbet
MAKES ABOUT 1 LITRE (1¾ PT)
- 3 tbsp sherry vinegar
- 3 tbsp golden caster sugar
- 3 cloves garlic peeled and crushed
- 750g (1lb 11oz) tomatoes chopped
- 2 red peppers deseeded and chopped
- ½ red onion peeled and chopped
- dash of Tabasco
- 100ml (3½ fl oz) good olive oil
- sea salt and black pepper
♥ In a large bowl, combine the vinegar with the sugar and stir until dissolved. Add the remaining ingredients except the olive oil and toss together. Pulse the combined mixture in batches in a processor or blender, adding the olive oil as needed to make a thick soup, and seasoning to taste. Churn in an ice-cream machine, and freeze. Alternatively, pour into a freezer container and freeze, checking and stirring (or pulsing the partially frozen mixture in a processor) every 1½ hours as necessary until frozen solid. Allow to soften 10-15 minutes out of the freezer before serving.
ON THE SIDE Serve the sorbet on its own or with finely shredded or sliced courgette or cucumber, tossed with lemon juice, olive oil, seasoning and a good scattering of chopped summer herbs.
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