Gazpacho Ice with Cucumbers

Frozen gazpacho in sorbet form takes everything you love about the classic chilled soup and spins it into an icy, savory treat that’s pure summer in a bowl.

Fresh tomatoes, cucumber, red onion, and garlic get blended smooth with a touch of dry white wine and olive oil. Unflavored gelatin gives the mixture body so it churns up creamy rather than icy, while cayenne pepper adds a slow burn that sneaks up on you after each cold, refreshing bite.

The key to this recipe is using ripe, peak-season tomatoes. Mealy, off-season ones will taste flat no matter what you do. Peel and seed them properly so the texture stays silky.

Chef Tips

• Chill your blended mixture in the fridge for at least an hour before churning. A cold base freezes faster and produces a smoother texture.
• Don’t skip the gelatin step. It prevents the ice from freezing into a solid block and keeps it scoopable.
• Cut your cucumber garnish as thin as possible. A mandoline works best here.
• Season boldly before freezing. Cold dulls flavors, so the mixture should taste slightly over-seasoned at room temperature.

Variations

• Add a splash of sherry vinegar for a more traditional gazpacho tang.
• Swap the cayenne for smoked paprika for a mellower, smokier heat.
• Serve in chilled shot glasses as an elegant appetizer course between heavier dishes.