This gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouth feel from the previous course, and energizing the palate for the next course.
The base ingredients also works really well as a chilled gazpacho soup. Very refreshing on a hot day. Transforming that chilled soup into a sorbet with an ice cream maker creates some interesting new possibilities.
A tablespoon of this sorbet makes an ideal palate cleanser between courses of a multi course meal.
Replace the pickled garlic with gazpacho sorbet on this faux gras to create a very different taste and temperature experience.
Or try a teaspoon of the gazpacho sorbet on a rice cracker with an anchovy fillet. Top with a piece of black garlic. Makes a great hors d’oeuvres.
- 4 ripe tomatoes
- 1 medium red pepper
- 2 tsp Tabasco or similar fermented hot sauce like Kaitaia Fire from New Zealand
- 1 medium cucumber
- 4 cloves garlic peeled
- 1/2 tsp salt
- 4 shallots peeled and diced
- 1 Tbsp sherry vinegar
- 1 Tbsp gin Hendricks preferred as it works together with the cucumber.
- 2 tsp sugar
- 2 Tbsp extra virgin olive oil
- 5 large cloves black garlic halved (or 10 small ones)
- Blend all ingredients until smooth.
- Chill in the refrigerator for 3 to 4 hours.
- Put in the ice cream maker and process according to the manufacturers instructions until thick and icy.
- Transfer to a plastic container (flat, with a lid) and store in the freezer for 6 hours or preferably overnight.
Serve in a small bowl, topped with a piece of black garlic