Gazpacho Sorbet Recipe

Name: Gazpacho Sorbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 canned, imported jalapeno peppers; 1/4 cup sugar; 3 pounds cucumbers, peeled, seeded and chopped; 1 clove garlic, peeled and minced; 4 scallions, trimmed of most of the green portion and chopped; 1/2 cup blanched almonds; 3 tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped; 2 tablespoons fresh lime juice; 1/4 teaspoon habanero hot sauce; 1 tablespoon vodka; 1/2 teaspoon salt, or more to taste; 2 tablespoons fresh cilantro, minced; 2 tablespoons fresh mint, minced; 8 large red tomatoes, peeled; ⅓ cup fresh basil leaves, sliced into chiffonade; 4 teaspoons extra-virgin olive oil

Servings: persons

2 canned, imported jalapeno peppers
1/4 cup sugar
3 pounds cucumbers, peeled, seeded and chopped
1 clove garlic, peeled and minced
4 scallions, trimmed of most of the green portion and chopped
1/2 cup blanched almonds
3 tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped
2 tablespoons fresh lime juice
1/4 teaspoon habanero hot sauce
1 tablespoon vodka
1/2 teaspoon salt, or more to taste
2 tablespoons fresh cilantro, minced
2 tablespoons fresh mint, minced
8 large red tomatoes, peeled
⅓ cup fresh basil leaves, sliced into chiffonade
4 teaspoons extra-virgin olive oil

1
Using rubber gloves, chop 1 of the jalapeno peppers.
2
Combine the sugar and 1/4 cup water in a pan over medium-high heat and bring to a boil.
3
Add the chopped jalapeno and cool to room temperature before straining.
4
Put the jalapeno in the bowl of a food processor.
5
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.
6
Pulse to get an almost smooth consistency.
7
Add salt to taste.
8
Stir in the cilantro and mint.
9
Freeze in an ice-cream maker according to the manufacturer's instructions.
10
Meanwhile, cut the top third of the tomatoes off and carefully seed and core.
11
Toss the basil with the oil.
12
Fill each tomato with 1/3 to 1/2 cup of the sorbet and top with some of the basil chiffonade.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 canned, imported jalapeno peppers, 1/4 cup sugar, 3 pounds cucumbers, peeled, seeded and chopped, 1 clove garlic, peeled and minced, and more.

Yes, Gazpacho Sorbet falls under the Soups & Stews category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Gazpacho Sorbet

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