Gazpacho Sorbet

Gazpacho Sorbet

I was invited to join in the 5 Star Foodie Makeover 2 months ago.  A group of foodies that prepare their version of a dish, based on a theme that our hosts Natasha and Lazaro come up with each month.  This month’s theme is Chilled Soups, with a twist.

Summertime is the perfect time for ice cold soups and a favorite of mine is Gazpacho.  About 8 years ago I came up with this recipe while chatting with a chef friend of mine on Chef2Chef a site I use to frequent.  After perfecting it, I’ve taught it in my in-home culinary classes with rave reviews.  So today I decided to share it.

I love gazpacho – it always hits the spot on warm days, while still being very nutritious.  But when the temperature soars into the 100s, the forecast for this weekend, my Gazpacho Sorbet is the most satisfying meal you can eat.  It nourishes without making you feel too full on a hot summers day.

Before making this recipe I would suggest reading it from start to finish.  Each of the five quick recipes can be made in advance, although I prefer serving the sorbet just out of the ice cream machine – the texture is more velvety then.

Grilled Shrimp with Gazpacho Sorbet Sorbet



1 clove roasted garlic, smashed *
1/2 tsp. salt (optional)
1 pound tomatoes (I used Campari)
1/2 red bell pepper chopped
1/4 cup chopped sweet onions (I used a small onion, rather than a 1/4 of a large)
1/2 English cucumber, peeled, and chopped
2 Tbsp. balsamic vinegar
2 Tbsp. vodka
2 Tbsp. Simple syrup **
2 Tbsp. Extra-virgin olive oil

Grilled Shrimp:

Jumbo shrimp, peeled, leaving tail on and devein
Olive oil

Cilantro Pesto:

1 cup chopped cilantro (packed)
2 tablespoons fresh lime juice
¼ cup light olive oil or to desired consistency
¼ cup pine nuts
¼ cup freshly grated Parmesan cheese
1-2 cloves garlic


  1. Sorbet: Add all ingredients in a blender and puree.
  2. Chill for about an hour then place into ice cream maker.
  3. Mix in ice cream maker approx. 20-30 minutes and serve.  Best served when freshly made.
  4. Shrimp: Clean and rinse shrimp and toss in olive oil to coat with S&P.  Place on grill 2-3 minutes per side or until turns pink.  Set aside until sorbet is done.
  5. * Roasted Garlic – Take entire head of garlic and cut off top exposing tips of garlic.  Place head of garlic in heavy duty foil, drizzle olive oil over top and add a pinch of S&P and seal tightly. Put in 375 degree oven for 1 hour.  May be stored in refrigerator for up to a week.  To use, squeeze out cloves as needed.
  6. **Simple Syrup = 1 cup sugar to 1 cup water.  Bring to a low boil in saucepan for about 2 minutes until sugar dissolves.  Can be refrigerated for up to 1 month.
  7. Pesto: Combine ingredients in blender and drizzle over shrimp, seafood or pasta.
  8. Serve sorbet in a martini glass, shrimp tail out, sorbet in the middle, dressing drizzled all over.
  9. Can garnish with a sprig of cilantro.
  • If you prefer your sorbet to be a different color use yellow tomatoes and yellow peppers. 
  • If you don't feel like roasting the garlic you can place it in the blender raw and it will be more prominent.  Roasting mellows and sweetens the taste of the garlic.

Gazpacho Sorbet

 I hope you enjoy this refreshing appetizer/soup!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Gazpacho is also one of my favorite soup for its fresh taste of all vegetables but how creative of you to serve in sorbet form with grilled shrimps.

  2. This looks refreshingly delicious ! Very creative , Vicki ! Love your cilantro pesto , will try to make that sometime ! ;D

  3. Wow this is totally like a chef level recipe! Gazpacho sorbet – how creative! What a nice cooling appetizer for guests at a party. Saving this to try this summer. Really fancy and I love it. 🙂

  4. Thank you. It is fun and fancy but so easy to prepare. Literally you basically dump everything in for each individual recipe. Then combine upon plating. The vodka keeps the gazpacho from freezing to a solid making it perfect for eating. It’s so refreshing. Glad you like it.

  5. I must admit, I have had gazpacho sorbet and I loved it. A spicy and savoury sensation that can only be explained as ‘different’ until you can’t stop eating it. Then it’s delicious!!

    • Cass that’s a perfect explanation. Back around 2004 Charlie Trotter had a Gazpacho Sorbet the first I’d ever heard of. His recipe was quite involved it seemed at the time. Although I had never tried it I knew I wanted to recreate my own version and like you said its different, yet you can’t stop eating it, then realize its delicious. A perfect explanation. Quite addicting! Thank you for sharing your comments.

  6. This is so creative and sounds simply delicious. I actually bought an ice cream maker yesterday!!! got to try this – really clever recipe 🙂
    Mary x

    • That’s exciting Mary, you’ll love using it. There are so many things you can prepare with your ice cream machine. If you make the gazpacho sorbet please let me know what you think of it.

  7. Very creative and interesting! I’ve never had gazpacho sorbet, and gazpacho is a real favorite of mine. I haven’t used my ice cream maker for a couple of years – shame on me! I really need to get with it. Thanks for this.

    • If you have a favorite recipe you can try that and be sure to add 1-2tbsp of vodka to it before running through the ice cream machine. The vodka is what keeps it from freezing into a solid rock. I love my recipe so by all means try mine but yours should work as well. Thank you for your comments

  8. A neat idea to make a gazpacho sorbet, so very refreshing, and sounds terrific with shrimp!

  9. I never imagined a gazpacho sorbet! How creative, Vicki! This is truly an exceptional recipe.

  10. What a great first dish to a summer menu! Never saw a gazpacho sorbet but it totally works for me!

  11. Charlie Trotter is a genius. I love his recipes but you hit the nail on the head, sometimes the 95 steps are too much for me to go through. You have made it simple and delicious. Great tip about using it soon after making it. The cilantro is a special addition, adding great spice to the mix. Great dish.

    • Thank you for your comments. Yes Trotters recipes all tend to be complex but delicious. Too bad his restaurants are closing.

      I hope if you try my recipe you enjoy the results. Have a nice 4th of July if you celebrate.

  12. This is such a fun take on Gazpacho! Definitely a great thing to cool down with on a hot day. I like the idea of the extra velvety texture you get when serving it straight from the ice cream maker!

    • Thank you for your comments Faith. The sorbet is definitely smoother and more velvetty just coming from the ice cream machine. However, it still tastes great if placed in the freezer. The key though to eating it straight from the machine is to be sure to chill the pureed mixture for at least one to two hours before placing in the ice cream machine. If you don’t you will need to place in the freezer on the back end.

  13. Totally awesome mash up. That’s a brilliant creation!

    And I think a cherimoya might be a soursop! I googled it and they’re pretty similar

  14. What a wonderful and creative idea! I’m saving this in my summer gourmet group idea folder.

  15. Oh my goodness, this is so creative! What a great idea, I love it!

  16. Great use of your ice cream maker with this riff on a gazpacho. Looks really refreshing 🙂

  17. So summery! I think I need an ice cream maker. but not for creamy desserts, more for savory sorbets like yours. Fabulous. Great addition to the Makeover!

    • Oh Lori Lynn if you don’t have an ice cream machine you should get one. Mine is a Cuisinart and is very reasonably priced and works like a charm. Perfect for both savory and creamy desserts.

  18. Forgive me for not folllowing for so long my friend, my subscriptions got lost! But I am back and obviously in time for such a beautiful savoury sorbet!

    Choc Chip Uru

  19. Vicki, thank you firstly for always leaving a few kind and encouraging words on my posts. I’m way overdue for this visit but I know it’s about time to pull up my socks and make an effort to visit everyone. And my heavens, I’m glad I did! You took the ‘chilled’ soup theme to the next level with this brilliant looking sorbet. Now I can think of nothing else but to make savory sorbets in my own ice cream machine for the next few weeks :).

    • Oh Maya thank you. I’m glad you are doing better. Please let me know what you think of my gazpacho sorbet if you do indeed have time to make it.

      Take care : )

  20. I’ve never had a savory ice. Yours sounds wonderful and it is a fantastic idea. I hopeyou have a great day. Blessings…Mary

  21. What a fun idea to make the soup in a form of ice cream/ sorbet! Seems like everyone is having a hot weather except me 🙁 Dear Sun God, please send some heat to Seattle!

  22. Tanatha, don’t rush the hot weather, because when it does come you’ll regret it. The temps in the midwest are in the 100s. I am currently in the mountains of Colorado and the weather is mild, it’s so nice.

    I hope you enjoy my sorbet if you try it.

  23. The sorbet was a fantastic idea. Lovely presentation was well.

  24. Wow, Vicky, this is a winner recipe! Love gazpachos, but never had one as sorbet yet, surely trying this for the next dinner party! I can already see people’s faces of serving “ice cream” as starter 🙂

  25. Gazpacho sorbet is just brilliant…beautifully done!

  26. Awesome….what a lovely idea…I do not have an ice cream makers, otherwise I would have tried it today itself!

  27. Looks awesome! Wonderful recipe definitely 5 star quality! Great job! Have a lovely day =]

  28. Yes, this is exactly what I have always imagined the perfect gazpacho would be – a sorbet. Bravo!

  29. Vicki – how perfect for these scorching days we are having! And I love the cilantro pesto, I think that would be wonderful on a myriad of different entrees – I’m booking marking this, thanks!

  30. Vicki, Sounds quite interesting and very delicious!

  31. Oh, my gosh, this is the best recipe I’ve seen all month! I adore gazpacho…and your sorbet would be PERFECT on this scorcher of a day! Have a marvelous weekend, my friend~

  32. This would be such a treat when the heat hits. I love gazpacho to begin with. In sorbet form, it must be killer. 😉

  33. I had a fantastic gazpacho last week at a French restaurant, no less, and it just blew my mind. Yours looks appetizing with all that seafood! Nice work and welcome to the group!

Leave a Comment »