Spicy Gazpacho Sorbet with Balsamic Drizzles

Name: Spicy Gazpacho Sorbet with Balsamic Drizzles (Sorbete de Gazpacho con Vinagre de Modena)
Yield: Serves 8
Cuisine: Spanish
Ingredients: 2 tablespoons light corn syrup; ¼ cup fragrant extra-virgin olive oil; 2 tablespoons sherry vinegar, preferably aged; 2 teaspoons Tabasco sauce, or more to taste; 2 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced over medium-high heat to 2 tablespoons and cooled; 2 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced over medium-high heat to 2 tablespoons and cooled; Fragrant extra-virgin olive oil; Finely diced peeled Granny Smith apple; Finely diced red bell pepper; Finely diced cucumber; Finely slivered fresh mint; 1 small garlic clove, crushed with a garlic press; ¼ cup chilled vodka; 2 tablespoons chopped red onion; 1 small garlic clove, crushed with a garlic press; ¼ cup chopped green bell pepper; ¼ cup chopped celery; 1 envelope unflavored gelatin (2¼ teaspoons); ¼ cup chopped red bell pepper; 5 very ripe but firm tomatoes (about 1½ pounds), seeded and chopped; 1 cup cubed day-old country bread, crusts removed

Sorbete de Gazpacho con Vinagre de Modena

Preparation info

Serves
8

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Adventurous savory ice creams and sorbets are one of the hallmarks of Spanish nueva cocina. And what lends itself better to the ice cream maker than gazpacho? This version gets an extra punch from hot sauce and vodka. I can’t think of anything more vibrant and fun to start off a summer meal. Scooped into martini glasses, it forms a whimsical “soup course” that can be passed around in small glasses at a cocktail party. Or—as is often done in Spain—it can accompany shellfish or fish. H

Ingredients

Europe
Spain
Summer
Spicy
Soup
Mediterranean

Ingredients

Method