Gazpacho Sorbet with Apple Aspic
This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 140 calories, 2g of protein, and 7g of fat per serving. It is perfect for Summer. Head to the store and pick up tomatoes, sherry vinegar, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours.
Instructions
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.
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.
Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
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.
·Aspic can be chilled up to 2 days. Cover once firm.·Sorbet can be made 3 days ahead.