Gazpacho Sorbet

Name: Gazpacho Sorbet
Total time: 30 min
Yield: 8 servings
Cuisine: spanish
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

By Molly O'Neill

Total Time: About 30 minutes, including freezing
Rating: (0)
Comments: Read comments

Featured in: Food; Crunch Time

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Ingredients

Yield:8 servings

2canned, imported jalapeno peppers
¼cup sugar
3pounds cucumbers, peeled, seeded and chopped
1clove garlic, peeled and minced
4scallions, trimmed of most of the green portion and chopped
½cup blanched almonds
3tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped
2tablespoons fresh lime juice
¼teaspoon habanero hot sauce
1tablespoon vodka
½teaspoon salt, or more to taste
2tablespoons fresh cilantro, minced
2tablespoons fresh mint, minced
8large red tomatoes, peeled
⅓cup fresh basil leaves, sliced into chiffonade
4teaspoons extra-virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Using rubber gloves, chop 1 of the jalapeno peppers. Combine the sugar and ¼ 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.
Step 2
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.
Step 3
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.
Step 4
Toss the basil with the oil. Fill each tomato with ⅓ to ½ cup of the sorbet and top with some of the basil chiffonade.