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servings
Gazpacho sorbet
Servings:
10
people
Author:
Steve Paris
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Ingredients
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)
Instructions
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.
Notes
Serve in a small bowl, topped with a piece of black garlic
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