Gazpacho sorbet with cucumber and basil
A refreshing starter to a summer lunch or dinner, teamed here with cucumber and basil. This is also lovely served with avocado, rocket and walnuts — or dropped into a bloody mary.
Photo: Marina Oliphant
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- 75g castor sugar
- 150ml boiling water
- 500g ripe tomatoes
- 200ml tomato juice
- 2 tbsp picked basil leaves
- tsp sea salt
- 1 tbsp red wine vinegar
- Dash of Tabasco sauce
- Half a cucumber, stripe-peeled
- 2 tbsp extra virgin olive oil
- Freshly ground black pepper
Bring the sugar and water to the boil, stirring. Boil for a minute, then allow to cool. Roughly chop the tomatoes and whiz in a blender with the sugar syrup, tomato juice, half the basil leaves, salt, vinegar and Tabasco. Strain through a sieve.
Churn in an ice-cream 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. Slice the cucumber and scatter on each plate. Top with a scoop of gazpacho sorbet, drizzle with olive oil, scatter with pepper and remaining basil leaves and serve.