Spicy gazpacho sorbet with balsamic vinegar

Time 55 minutes
Yields Serves 8
Spicy gazpacho sorbet with balsamic vinegar
(Los Angeles Times)

Place the tomatoes in a sieve set over a bowl and let them drain for 10 to 15 minutes. Meanwhile, soak the bread in cold water to cover for 5 minutes. Drain the bread and squeeze out excess moisture.


In a small bowl, sprinkle 1 tablespoon of cold water over the gelatin and let stand for 5 minutes. Add 3 to 4 tablespoons very hot water and stir to completely dissolve the gelatin.


In a bowl, toss together the tomatoes, bread, gelatin, red and green peppers, celery, onion, garlic, vodka, corn syrup, oil, vinegar, Tabasco and salt.


In two batches, process the mixture in a food processor until smooth. Transfer the mixture to a blender and puree until it is as smooth as possible.


Chill the mixture until cold, about 1 hour. Stir, then freeze in an ice cream maker according to manufacturer’s instructions. Once churned, transfer the mixture to a plastic container and freeze for about 2 hours but not much longer, or the sorbet will crystallize. (If making ahead and freezing longer, let stand at room temperature for about 30 minutes before serving.)


Scoop the sorbet into large shot glasses or small martini glasses. Drizzle with a little of the reduced vinegar and the oil and sprinkle with diced apple, bell peppers, cucumbers and mint.

Adapted from Tragabuches in Ronda.

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