Name: Gazpacho Sorbet with Apple Aspic
Cook time: 25 minutes
Total time: 3 hours
Yield: Makes 4 first-course servings
Ingredients: 1 cup clear (filtered) apple juice; 1 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 tablespoon hot water; 1 garlic clove; 1/2 teaspoon salt; 1 lb ripe tomatoes, cored and quartered; 1/2 large red bell pepper, coarsely chopped; 1/4 cup coarsely chopped sweet onion such as Vidalia; 1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered; 2 tablespoons Sherry vinegar (preferably "reserva"); 1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit; 1 1/4 teaspoons sugar; 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca); 3 tablespoons balsamic vinegar; Garnish: fresh mint leaves; Special equipment: an ice cream maker

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Gazpacho Sorbet with Apple AspicRita Maas

Sorbete de Gazpacho Sobre
Gelée de Manzana

Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu.

This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Cooks' notes:

·Aspic can be chilled up to 2 days. Cover once firm.
·Sorbet can be made 3 days ahead.

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