Spicy Gazpacho Sorbet With Balsamic Vinegar

Recipe Ingredients

5		Ripe but firm tomatoes - (abt 1 1/2 lbs) - seeded, chopped
1 cup	237ml	Cubed country bread without crusts
1		Unflavored gelatin - (2 1/4 tspns)
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Chopped red onion
1 tablespoon	15ml	Garlic clove - crushed through (small)
		Press
1/4 cup	59ml	Chilled vodka
2 tablespoons	30ml	Light corn syrup
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Sherry vinegar
2 teaspoons	10ml	Tabasco sauce - or to taste
1/2 teaspoon	2.5ml	Salt - or to taste
2 tablespoons	30ml	Syrupy aged balsamic vinegar
		= (or 1/3 cup thin balsamic vinegar
		Reduced to 2 tbspns and cooled)
		Best-quality extra-virgin olive oil - as needed
1/2		Granny Smith apple - peeled, and
		Finely diced
1/2		Red bell pepper - peeled, and
		Finely diced
1/2		Cucumber - peeled, and
		Finely diced
		Finely-slivered mint

Recipe Instructions

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.

This recipe yields 8 servings.

Each serving: 150 calories; 5 grams protein; 15 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 204 mg. sodium.

Source:
Jacqueline E. Knight

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