Free Online Recipes
|

Sign Up login
 
 

GAZPACHO SORBET WITH CUCUMBER AND BASIL Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     GAZPACHO SORBET WITH CUCUMBER AND BASIL

GAZPACHO SORBET WITH CUCUMBER AND BASIL

Category   Appetizers
Sub Category   None

Ingredients
75g caster sugar
150ml boiling water
500g ripe tomatoes
200ml tomato juice
2 Tbsp basil leaves
1/2 tsp sea salt
1 Tbsp red wine vinegar
Dash of Tabasco
1/2 cucumber, stripe-peeled (for colour contrast)
 
Freshly ground black pepper
2 Tbsp extra-virgin olive oil

Instructions
Bring the sugar and water to the boil, stirring. Boil for a further minute, then put aside until cold. Roughly chop the tomatoes and whiz in a blender with sugar syrup, tomato juice, half the basil leaves, salt, vinegar and Tabasco. Strain through a sieve to catch the seeds and skin.
Churn in an icecream maker according to the manufacturer's instructions (usually about 20 minutes) until frozen, or freeze in a shallow container and stir to break up the crystals every hour for three hours.
Store in the freezer and transfer to the fridge for 10 minutes before serving to soften slightly.
Slice the cucumber and scatter on each plate. Top with a scoop of gazpacho sorbet, drizzle with olive oil, scatter with pepper and basil leaves and serve.
Serving Suggestions
A refreshing starter to a summer lunch or dinner, teamed with cucumber and basil. Also lovely dropped into a bloody mary


Originally Submitted
1/23/2012





0 Out of 5 from 0 reviews

You can add this GAZPACHO SORBET WITH CUCUMBER AND BASIL recipe to your own private DesktopCookbook.

 

 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.