• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

  2. 1 tablespoon hot water

  3. 1 garlic clove

  4. 1/2 teaspoon salt

  5. 1 lb ripe tomatoes, cored and quartered

  6. 1/2 large red bell pepper, coarsely chopped

  7. 1/4 cup coarsely chopped sweet onion such as Vidalia

  8. 1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered

  9. 2 tablespoons Sherry vinegar (preferably "reserva")

  10. 1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit

  11. 1 1/4 teaspoons sugar

  12. 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca )

  13. 3 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Make aspic:

  2. 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.

  3. Make gazpacho sorbet:

  4. Soften gelatin in hot water 1 minute.

  5. 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.

  6. Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

  7. Reduce balsamic vinegar:

  8. Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.

  9. Assemble dish:

  10. 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.


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