Sorbete de gazpacho

This is simply a frozen gazpacho

Sorbete de gazpacho

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Servings:	Serves 4
Calories per serving:	76
Ready in:	1 hour 20 minutes
Prep. time:	1 hour, 20 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	2nd January 2013

Best recipe review I was unsure at first 4/5 But it made a really nice starter The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg ripe tomatoes, peeled and de-seeded
• 1 small cucumber, peeled and chopped
• ½ green pepper, seeds removed
• 4 cloves of garlic, crushed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• Salt to taste
• Mint to garnish

Method

1. Blend everything apart from the mint in a food processor or liquidiser.
2. Pour into a container and place it in the freezer.
3. Periodically, remove from freezer and whisk with a fork to break down any ice crystals that form.
4. When ready, serve garnished with a couple of mint leaves.
5. If you have an ice-cream maker, follow the manufacturer’s instructions.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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