| Time | Servings | Difficulty |
|---|---|---|
| 00:15 | 1 | Easy |
Introduction
To share
It is a cream of vitamin-packed and healthy raw vegetables, which is eaten fresh. The gazpacho tomato cucumber sorbet basil that I offer is a variant full of taste and sweetness. Gazpacho is a cold soup that originated in southern Spain.
1 serving corresponds to 1 liter of tomato, cucumber, basil sorbet gazpacho.
The extra thing:
- Prepare the sorbet the night before.
- The sorbet can be served with a cup of fresh strawberries.
- It is possible to replace the sorbet with a basil ice cube.
Ingredients
| 400g tomato | |
| 0.5 cucumber | |
| 2 clove of garlic | |
| 1 shallot | |
| 200 g sweet pepper | |
| 0.5 bell pepper vert | |
| 2 slices of bread | |
| 1 tbsp olive oil | |
| 1 tbsp sherry vinegar | |
| 200ml water froide | |
| a few drops of tabasco selon le goût | |
| 50 ml white balsamic vinegar | |
| 450ml water | |
| 1 lemon pour son jus | |
| 200g icing sugar | |
| 10 g basil | |
| 1 tsp Espelette pepper |
Instructions
|
1
|
Prepare the basil sorbetBoil 450ml of water with the icing sugar, balsamic vinegar and lemon for 5 minutes.
Let cool. |
|
2
|
Mix this syrup with the fresh basil and the Espelette pepper.
Put in the freezer and stir every 2 hours until it has the consistency of ice cream. |
|
3
|
Preparation of gazpachoPeel and cut the cucumber, the garlic cloves (removing the germ), the shallot. To book.
Cut and remove the stems from the peppers and tomatoes into large chunks. To book. |
|
4
|
Put all the vegetables in the mixer or blender, adding the 200ml of water little by little as well as the olive oil and sherry vinegar.
Cut the bread into pieces and add it to the mixer. Season and add the tabasco. |
|
5
|
Mix to obtain a thick and homogeneous consistency.
Serve with a quenelle or a scoop of basil sorbet. |
