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Appetizers, Healthy Eating, Vegetarian

Spicy gazpacho sorbet with balsamic vinegar

Spicy gazpacho sorbet with balsamic vinegar
Los Angeles Times

My friend Jose Carlos Capel swings his arm around my shoulder. "Welcome to the tapeo of the future," he shouts, spraying a mojito into his mouth. From a glass atomizer. In a compulsively social country like Spain, the tapeo -- ... Read more

Total time: 55 minutes, plus 1 hour chilling time and 2 hours freezing time | Serves 8
  • 5 very ripe but firm tomatoes (about 1 1/2 pounds), seeded and chopped
  • 1 cup cubed country bread without crusts
  • 1 envelope unflavored gelatin (2 1/4 teaspoons)
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons chopped red onion
  • 1 small garlic clove, crushed through a press
  • 1/4 cup chilled vodka
  • 2 tablespoons light corn syrup
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Tabasco sauce, or to taste
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons syrupy aged balsamic vinegar or 1/3 cup thin balsamic vinegar reduced to 2 tablespoons and cooled
  • Best-quality extra-virgin olive oil
  • 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

Step 1Place 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.

Step 2In 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.

Step 3In a bowl, toss together the tomatoes, bread, gelatin, red and green peppers, celery, onion, garlic, vodka, corn syrup, oil, vinegar, Tabasco and salt.

Step 4In 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.

Step 5Chill 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.)

Step 6Scoop 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.

Note: Adapted from Tragabuches in Ronda.


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