Watermelon And Tomato Gazpacho Sorbet

1. 1

   Peel and cube watermelon, catching juices. A god way to do this is to cut on a board that fits inside a rimmed cookie sheet.

2. 2

   Cut tomatoes, catching juices

3. 3

   Blend all the ingredients together, and then send through a food mill into a bowl.

4. 4

   If not already cold, chill the mixture overnight. Freeze in a counter top ice cream maker according to manufacturers directions, pack gently into a quart container. This is icy, bur should retain it's scoop-ability if not packed too densely

* Per serving · 4 servings · Values may vary.

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