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
Jumbo shrimp, peeled, leaving tail on and devein
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
- Sorbet: Add all ingredients in a blender and puree.
- Chill for about an hour then place into ice cream maker.
- Mix in ice cream maker approx. 20-30 minutes and serve. Best served when freshly made.
- 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.
- * 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.
- **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.
- Pesto: Combine ingredients in blender and drizzle over shrimp, seafood or pasta.
- Serve sorbet in a martini glass, shrimp tail out, sorbet in the middle, dressing drizzled all over.
- 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.