One of the first courses we had at the One Star Michelin Restaurant, Alejandro, just outside of Almeria (in the quiet town of Roquetas de Mar) was a wonderful Gazpacho Sorbet. During our Paella Lesson in Madrid, we discovered that Gazpacho is a staple in most Spanish households. They make a few batches each week, drinking a cup-full when peckish or feeling down. It makes total sense, as it’s packed with raw vegetables and full of vitamins. I, too, have begun to keep a litre or so in the fridge, particularly now, with the seasons changing, and it’s so easy to catch a cold.You may use any old Gazpacho recipe, I used the one we made during our Paella Cooking Lesson at Cooking Point. The main difference is that the Spaniards add a slice of bread (for body) and a significant amount of olive oil to balance the acidity. The New York Times published a beautiful description of a good Gazpacho (see original article here), “The texture is always smooth and light, with a mouth feel similar to that of whole milk. It is not the watered-down salsa or grainy sludge often served in the United States under the name of gazpacho, but an emulsion of fat (olive oil) in liquid (vegetable juice and vinegar) that is light and fluffy on the tongue and a fantastic conductor of flavor, just like vinaigrette or hollandaise.”
The recipe below is perfectly balanced, I wouldn’t change a thing. There is just a hint of onion and garlic, you don’t want this to be too oniony or garlicky. And while I would normally shudder at the volume of olive oil in this recipe, you really need it to balance out the acidity and it adds that silky mouthfeel Eric Asimov of the New York Times described above. Turning it into Sorbet is a surprising, yet satisfying dish. Definitely bookmark for the warmer weather.
- 500 g ripe tomatoes, roughly chopped
- 50 g green pepper (about 1/2 an ordinary sized pepper)
- 40 g cucumber, peeled and roughly chopped (English is fine)
- 30 g onion, roughly chopped
- 20 g bread, crust removed
- 1/2 garlic clove, roughly chopped
- 15 mL sherry or red wine vinegar
- 5 mL cumin
- salt, to taste
- 60 mL EVOO
- Add all of the ingredients but the Extra Virgin Olive Oil to a blender or a large measuring cup. Blend or use an immersion blender to blend until smooth.
- Pass the liquid through a fine sieve. Return the liquid to the blender or large measuring cup and blend in the Olive Oil in a slow, steady stream to emulsify. Refrigerate for 1 hour.
- Pour the soup into the bowl of your chilled ice cream maker and turn it on until it has thickened and frozen like sorbet. Serve immediately or store in an airtight freezer container in the freezer for no more than one hour, it will freeze solid.
- Garnish with herbs, or finely chopped vegetables. Alejandro served it with a slice of candied lemon.