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Gazpacho Sorbet

Gazpacho Sorbet
13th December, 2016

Gazpacho always reminds me of a beautiful summers day, packed with the flavours of sun ripened tomatoes

So I thought what better way to enjoy a summers day than have a Gazpacho sorbet!


For the gazpacho soup
  • 10 ripe vine tomatoes
  • 2 red peppers
  • 1 cucumber
  • 3 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 4 basil leaves, torn
  • 1 tablespoon tomato purée
  • 100ml olive oil
  • 1 tablespoon sherry vinegar
  • To finish
  • 2 tbsp olive oil
  • 150ml tomato juice
  • 40g sugar
  • 25ml sherry vinegar
  • a dash of Tabasco
  • salt and freshly ground black pepper, to taste


    If using an ice cream maker, make sure to follow the instructions as per the manufacturer

    If you don’t have an ice cream maker, don’t worry. You can still do this and make it a granita style

    First things first we’ll have to make a gazpacho soup so slice the tomatoes, red peppers and cucumber and then add the remaining soup ingredients, put into a large bowl and with your hands, squash and squeeze to mix all together. Cover and leave to infuse in the fridge for 24 hours

    Next day, put the soup ingredients into a blender and blitz, Pass the soup mix through a sieve into a large bowl

    Add the sugar and sherry vinegar into a small pan and over a low heat, stir until it turns a caramel colour. Mix in the remaining ingredient and then add to the soup and give a good stir to make sure everything is mixed together

    Before I add the sorbet base to my own ice cream machine I like to ‘super chill’ it so I place it in the freezer for a while until it’s got a slush like texture/appearance

    If you don’t have an ice cream maker (making this granita style) then add the liquid to a flat bottomed dish and put it in the freezer. You simply have to keep dragging a fork through it to break up the large ice crystals. If you do this every 30 minutes for a few hours you’ll stop the mix becoming a huge block of ice

    Using an ice cream machine? Follow the instructions of your ice cream machine

    When you want to serve the sorbet, take it out the freezer and leave it to defrost for about 10 minutes so you’ll get nicely shaped balls of sorbet

    For the granita style, let the granita rest out the freezer for a few minutes and serve