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Gazpacho Sorbet

Tuesday, June 26, 2012 3:50

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I was invited to join in the 5 Star Foodie Makeover 2 months ago. A group of foodies that prepare their version of a dish, based on a theme that our hosts Natasha and Lazaro come up with each month. This month’s theme is Chilled Soups, with a twist.

hosted by 5 Star Foodie & Lazaro Cooks!

Summertime is the perfect time for ice cold soups and a favorite of mine is Gazpacho. About 8 years ago I came up with this recipe while chatting with a chef friend of mine on Chef2Chef a site I use to frequent. After perfecting it, I’ve taught it in my in-home culinary classes with rave reviews. So today I decided to share it.

I love gazpacho – it always hits the spot on warm days, while still being very nutritious. But when the temperature soars into the 100s, the forecast for this weekend, my Gazpacho Sorbet is the most satisfying meal you can eat. It nourishes without making you feel too full on a hot summers day.

Before making this recipe I would suggest reading it from start to finish. Each of the five quick recipes can be made in advance, although I prefer serving the sorbet just out of the ice cream machine – the texture is more velvety then.

Grilled Shrimp with Gazpacho Sorbet

Sorbet

1 clove roasted garlic, smashed *
1/2 tsp. salt (optional)
1 pound tomatoes (I used Campari)
1/2 red bell pepper chopped
1/4 cup chopped sweet onions (I used a small onion, rather than a 1/4 of a large)
1/2 English cucumber, peeled, and chopped
2 Tbsp. balsamic vinegar
2 Tbsp. vodka
2 Tbsp. Simple syrup **
2 Tbsp. Extra-virgin olive oil

Add all ingredients in a blender and puree.

Chill for about an hour then place into ice cream maker.

Mix in ice cream maker approx. 20-30 minutes and serve. Best served when freshly made.

Serve in a martini glass, shrimp tail out, sorbet in the middle, dressing drizzled all over.

Can garnish with a sprig of cilantro.

Grilled Shrimp

Jumbo shrimp, peeled, leaving tail on and devein

Olive oil

S&P

Clean and rinse shrimp and toss in olive oil to coat with S&P. Place on grill 2-3 minutes per side or until turns pink. Set aside until sorbet is done.

* Roasted Garlic – Take entire head of garlic and cut off top exposing tips of garlic. Place head of garlic in heavy duty foil, drizzle olive oil over top and add a pinch of S&P and seal tightly. Put in 375 degree oven for 1 hour. May be stored in refrigerator for up to a week. To use, squeeze out cloves as needed.

**Simple Syrup = 1 cup sugar to 1 cup water. Bring to a low boil in saucepan for about 2 minutes until sugar dissolves. Can be refrigerated for up to 1 month.

Notes:

If you prefer your sorbet to be a different color use yellow tomatoes and yellow peppers.
If you don’t feel like roasting the garlic you can place it in the blender raw and it will be more prominent. Roasting mellows and sweetens the taste of the garlic.

Cilantro Pesto

1 cup chopped cilantro (packed)

2 tablespoons fresh lime juice

¼ cup light olive oil or to desired consistency

¼ cup pine nuts

¼ cup freshly grated Parmesan cheese

1-2 cloves garlic

Combine ingredients in blender and drizzle over shrimp, seafood or pasta.

I hope you enjoy this refreshing appetizer/soup!

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

Please follow her on Facebook

Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!

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