Gazpacho Sorbet with Apple Aspic

Name: Gazpacho Sorbet with Apple Aspic
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters clear (filtered) apple juice; 3 Tbsps balsamic vinegar; 2 inches Kirby cucumber, peeled and quartered; 1 garlic clove; 1 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 leave Garnish: fresh mint; 2 Tbsps mild extra-virgin olive oil (preferably Andalusian hojiblanca); 1 larges red bell pepper, coarsely chopped; 1 teaspoons salt; 2 Tbsps Sherry vinegar (preferably reserva); 1 teaspoons sugar; 454 grams ripe tomatoes, cored and quartered; 59 milliliters coarsely chopped sweet onion such as Vidalia; 1 Tbsp hot water; 1 Tbsp orujo (Spanish clear brandy), grappa, or aquavit

Gazpacho Sorbet with Apple Aspic is a gluten free and dairy free recipe with 4 servings. One serving contains 140 calories, 2g of protein, and 7g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have water, sugar, mild olive oil, and a few other ingredients on hand, you can make it. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Bring apple juice to a boil in a small saucepan.

Ingredients you will need

Apple Juice

Equipment you will use

Sauce Pan

Remove from heat and stir in gelatin until dissolved.

Ingredients you will need

Gelatin

Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.

Equipment you will use

Baking Pan

Soften gelatin in hot water 1 minute.

Ingredients you will need

Gelatin

Water

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.

Ingredients you will need

Garlic Paste