Gazpacho Sorbet With Apple Aspic Recipes

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GAZPACHO



Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  • After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO SORBET WITH APPLE ASPIC



Gazpacho Sorbet with Apple Aspic image

Categories     Fruit     Tomato     Appetizer     Freeze/Chill     Apple     Summer     Chill     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 20

For apple aspic
1 cup clear (filtered) apple juice
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
For gazpacho sorbet
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 lb ripe tomatoes, cored and quartered
1/2 large red bell pepper, coarsely chopped
1/4 cup coarsely chopped sweet onion such as Vidalia
1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered
2 tablespoons Sherry vinegar (preferably "reserva")
1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit
1 1/4 teaspoons sugar
2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
For drizzling
3 tablespoons balsamic vinegar
Garnish: fresh mint leaves
Special equipment: an ice cream maker

Steps:

  • Make aspic:
  • 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.
  • Make gazpacho sorbet:
  • Soften gelatin in hot water 1 minute.
  • 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.
  • Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
  • Reduce balsamic vinegar:
  • Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
  • Assemble dish:
  • 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.

GAZPACHO



Gazpacho image

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving

Steps:

  • In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
  • Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g

CELERY APPLE GAZPACHO



Celery Apple Gazpacho image

Categories     Blender     Food Processor     Appetizer     No-Cook     Apple     Almond     Celery     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil
Garnish: thin celery matchstick curls

Steps:

  • Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

GAZPACHO ASPIC



Gazpacho Aspic image

Make and share this Gazpacho Aspic recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

3 cups tomato juice
1/4 cup green onion, minced
1/2 cup cucumber, peeled and chopped
1/2 cup celery, with leaves (chopped)
1/2 cup red bell pepper (seeded and chopped)
1/2 cup green bell pepper (seeded and chopped)
1/2 cup red onion, plus
2 tablespoons red onions, minced
2 jalapeno peppers, seeded and minced
1/4 cup cilantro, minced
1 1/2 tablespoons lime juice
2 teaspoons red wine vinegar
1 1/2 teaspoons minced garlic
3 teaspoons salt
3/4 teaspoon cayenne pepper
2 1/2 teaspoons hot sauce
2.5 (1/4 ounce) envelopes unflavored gelatin
1 (8 ounce) package cream cheese, room temperature
spring greens

Steps:

  • In a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
  • In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
  • Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
  • Pour over softened gelatin mixture and stir until completely melted.
  • Pour melted gelatin mixture into gazpacho mixture, mix completely.
  • Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
  • Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
  • Set remaining half of gazpacho aside while the molds are chilling.
  • Whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
  • When aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
  • To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
  • Place one spring greens on each and turn aspics out onto greens.
  • May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).

Nutrition Facts : Calories 183.4, Fat 13.4, SaturatedFat 8.3, Cholesterol 41.6, Sodium 1668.2, Carbohydrate 11.1, Fiber 1.7, Sugar 6.6, Protein 7

GAZPACHO SORBET



Gazpacho Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, project, appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 16

2 canned, imported jalapeno peppers
1/4 cup sugar
3 pounds cucumbers, peeled, seeded and chopped
1 clove garlic, peeled and minced
4 scallions, trimmed of most of the green portion and chopped
1/2 cup blanched almonds
3 tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped
2 tablespoons fresh lime juice
1/4 teaspoon habanero hot sauce
1 tablespoon vodka
1/2 teaspoon salt, or more to taste
2 tablespoons fresh cilantro, minced
2 tablespoons fresh mint, minced
8 large red tomatoes, peeled
1/3 cup fresh basil leaves, sliced into chiffonade
4 teaspoons extra-virgin olive oil

Steps:

  • Using rubber gloves, chop 1 of the jalapeno peppers. Combine the sugar and 1/4 cup water in a pan over medium-high heat and bring to a boil. Add the chopped jalapeno and cool to room temperature before straining. Put the jalapeno in the bowl of a food processor.
  • Using rubber gloves, seed and chop 2 teaspoons of the remaining jalapeno and add to the food processor with the cucumbers, garlic, scallions, almonds, tomatillos, lime juice, hot sauce and vodka. Pulse to get an almost smooth consistency. Add salt to taste. Stir in the cilantro and mint.
  • Freeze in an ice-cream maker according to the manufacturer's instructions. Meanwhile, cut the top third of the tomatoes off and carefully seed and core.
  • Toss the basil with the oil. Fill each tomato with 1/3 to 1/2 cup of the sorbet and top with some of the basil chiffonade.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 14 grams, TransFat 0 grams

YELLOW GAZPACHO ASPIC



Yellow Gazpacho Aspic image

The 1946 edition of "The Joy of Cooking" included 69 recipes for gelatin molds. The chilled soup's ingredients are molded into an updated aspic that's cool and crunchy. Use an electric juicer here.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1/2 red bell pepper, stem, ribs, and seeds removed, flesh coarsely chopped
1 small red tomato, coarsely chopped
3 dashes hot sauce, such as Tabasco
Coarse salt
1 1/2 teaspoons freshly squeezed lemon juice
4 envelopes unflavored gelatin (scant tablespoon each)
5 (about 2 1/2 pounds) yellow tomatoes, seeds and pulp removed and reserved, flesh coarsely chopped
1 English cucumber, peeled, halved lengthwise, seeded, and chopped
3 scallions, coarsely chopped
6 fresh basil leaves, plus more for garnish
1 tablespoon red wine vinegar
Freshly ground pepper
1 clove garlic
Grape or cherry tomatoes, for garnish

Steps:

  • Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.
  • Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.
  • Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.
  • Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.
  • Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.
  • When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.
  • Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.

GAZPACHO SORBET WITH APPLE ASPIC



Gazpacho Sorbet With Apple Aspic image

Tomato Soup in an ice cream maker? This innovative twist on gazpacho would be an excellent first course in a tasting menu. The luscious coloured sorbet is served over a bed of diced apple aspic and is drizzled with high quality balsamic vinegar. This recipe is not for beginners or impatient cooks, however most of the work for this dish can be done ahead of time. The sorbet can be made 3 days ahead and stored, covered in the freezer. The aspic can be prepared up to 2 days ahead of service, covered and stored in the refrigerator. From the August 2002 issue of Gourmet magazine.

Provided by Chef Regina V. Smith

Categories     Vegetable

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1 cup apple juice (clear and unfiltered)
1 teaspoon unflavoured gelatin
1 teaspoon unflavoured gelatin
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 lb ripe tomatoes, cored and quartered
1/2 large red bell pepper, coarsely chopped
1/2 cup vidalia onion, coarsely chopped
1 piece English cucumber (1 1/2 inch)
2 tablespoons sherry wine vinegar (preferably "reserva")
1 tablespoon grappa
1 1/4 teaspoons sugar
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar (top quality)
mint leaf

Steps:

  • Make Aspic: Bring the apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
  • Make Gazpacho Sorbet: Soften gelatin in hot water for 1 minutes.
  • Mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) Blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. Add oil and gelatin mixture with motor running.
  • Force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. Discard solids.
  • Chill mixture until cold, about 1 hour, then freeze in an icecream maker.
  • Transfer the sorbet to an airtight container and put in the freezer to harden.
  • Reduce balsamic vinegar: Boil vinegar in a small nonreative saucepan until syrupy, 1 to 2 minutes, then cool completely.
  • Assemble Dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
  • Garnish with mint.

Nutrition Facts : Calories 133.1, Fat 7.1, SaturatedFat 1, Sodium 301.9, Carbohydrate 16.5, Fiber 2.1, Sugar 12.8, Protein 2.5

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