Gazpacho Sorbet Food

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

GAZPACHO SORBET WITH APPLE ASPIC

Steps:

• Make aspic:
• Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
• Make gazpacho sorbet:
• Soften gelatin in hot water 1 minute.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
• Reduce balsamic vinegar:
• Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
• Assemble dish:
• Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.

GAZPACHO SORBET

Steps:

• Using rubber gloves, chop 1 of the jalapeno peppers. Combine the sugar and 1/4 cup water in a pan over medium-high heat and bring to a boil. Add the chopped jalapeno and cool to room temperature before straining. Put the jalapeno in the bowl of a food processor.
• Using rubber gloves, seed and chop 2 teaspoons of the remaining jalapeno and add to the food processor with the cucumbers, garlic, scallions, almonds, tomatillos, lime juice, hot sauce and vodka. Pulse to get an almost smooth consistency. Add salt to taste. Stir in the cilantro and mint.
• Freeze in an ice-cream maker according to the manufacturer's instructions. Meanwhile, cut the top third of the tomatoes off and carefully seed and core.
• Toss the basil with the oil. Fill each tomato with 1/3 to 1/2 cup of the sorbet and top with some of the basil chiffonade.

GAZPACHO SORBET WITH APPLE ASPIC

Steps:

• Make Aspic: Bring the apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
• Make Gazpacho Sorbet: Soften gelatin in hot water for 1 minutes.
• Mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) Blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. Add oil and gelatin mixture with motor running.
• Force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. Discard solids.
• Chill mixture until cold, about 1 hour, then freeze in an icecream maker.
• Transfer the sorbet to an airtight container and put in the freezer to harden.
• Reduce balsamic vinegar: Boil vinegar in a small nonreative saucepan until syrupy, 1 to 2 minutes, then cool completely.
• Assemble Dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
• Garnish with mint.

GAZPACHO ASPIC

Steps:

• In a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
• In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
• Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
• Pour over softened gelatin mixture and stir until completely melted.
• Pour melted gelatin mixture into gazpacho mixture, mix completely.
• Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
• Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
• Set remaining half of gazpacho aside while the molds are chilling.
• Whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
• When aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
• To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
• Place one spring greens on each and turn aspics out onto greens.
• May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).