Bloody Mary Gazpacho Granita

Name: Bloody Mary Gazpacho Granita (Granizado de Gazpacho A La “Bloody Mary”)
Yield: Serves 6
Cuisine: Spanish
Ingredients: ¼ cup chopped Italian (frying) pepper; Marjoram leaves, for garnish; 2 tablespoons chopped celery; 1 large garlic clove, chopped; Coarse salt (kosher or sea); ¼ teaspoon Tabasco sauce, or more to taste; 1 tablespoon sherry vinegar, preferably aged; 4½ teaspoons light corn syrup; 1 teaspoon grated horseradish; ½ teaspoon freshly ground black pepper; 1 pound ripe tomatoes, blanched, seeded, and chopped

Granizado de Gazpacho A La “Bloody Mary”

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Serve this zesty granita as a summertime appetizer, scooped into martini glasses or hollowed-out tomatoes and topped with poached or grilled shrimp. Or, spoon it on raw oysters or clams.

Ingredients

1 pound ripe tomatoes, blanched, seeded, and chopped
¼ cup chopped Italian (frying) pepper
2

Europe
Spain
Starter
Summer
Vegan
Gluten-free
Mediterranean

Method

Place the tomatoes, Italian pepper, celery, garlic, vinegar, corn syrup, Tabasco sauce, horseradish, and black pepper in a food processor and process until smooth. Taste for seasoning, adding salt to taste. Refrigerate until the flavors develop, about 1 hour. Freeze as instructed. Serve garnished with marjoram leaves.