Heirloom Tomato Gazpacho Granita


Everyone loves gazpacho in its traditional form but it can also be a wonderful summer treat when turned into granita. It can be best described as a slushy, cold soup that can be served between meals to cleanse the palate. The mixture of sherry vinegar, lemon, cilantro and chile have an arresting taste which complement but do not overpower the fresh taste of the Heirloom tomatoes. This dish always provokes positive comments from guests and family alike.

What you will need

5 medium sized Heirloom tomatoes (use a mixture red and yellow Brandywines or other favorite variety

1 teaspoon Sugar

1 small finely chopped clove of garlic

1 medium cucumber, seeded and finely diced (reserve 1 TBS for garnish)

1 seeded finely diced green pepper

2 tablespoons lemon, juiced

1 tablespoon Sherry vinegar

1 teaspoon hot sauce such as Tabasco (my personal favorite is Tapatio-found in Mexican grocery stores) or if you prefer use one small, seeded and finely diced Serrrano chile pepper

3 tablespoons finely chopped cilantro (for the granita) and a few sprigs reserved for a garnish

Sea Salt and Pepper to taste


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