Gazpacho Sorbet with Apple Aspic

180 mins (prep 25)
18 ingredients
makes 4 first-course servings
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.

Categories:  summer , spanish~portuguese ,
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Serving Size (138.52 g)
Servings 4
Amount per Serving
Calories 55.99 Calories from Fat 1.98
% Daily Value *
Total Fat 0.22g 1.36%
Saturated Fat 0.03g 0.64%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 549.42mg 91.57%
Total Carbohydrate 10.72g 14.29%
Dietary Fiber 1.15 g 18.4%
Sugars 7.19 g %
Protein 3.25g 25.97%
Vitamin A 195.12IU% Vitamin C 9.23mg%
Calcium 44.9mg% Iron 1.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
clear, hot water, vidalia, coarsely chopped sweet onion, mild extra-virgin olive oil, an, ice cream, special equipment