Gazpacho Granita

 

Think of this as an icy and refreshing summer salad to serve in a coupe with a spoon. Or, add it to a composed dish with burrata and Spanish jam or prosciutto. Feel free to use cherry tomatoes or Sweet 100’s. These make a very sweet and flavorful gazpacho and skins are not a problem, since we are straining the soup anyway.

What you will need

1 pound (16 ounces/450 grams) flavorful tomatoes

1/2 a small (green, red, orange or yellow) bell pepper (85 grams/3 ounces)

1/2 a Persian cucumber (85 grams/3 ounces) or a 3-ounce chunk of a larger type

1 large garlic clove

1/2 a medium Vidalia onion (55 grams/2 ounces) or other sweet onion

1/4 cup extra virgin olive oil

2 tablespoons sherry vinegar (or red wine vinegar)

1/2 teaspoon salt

Sugar to taste, optional

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