Deconstructed Gazpacho with Basil Lime Sorbet

While traveling through Poitiers, France, Salvador Molly’s co-owner Rick Sadle, and his wife Halle, discovered a wonderful fresh summer dish. They have reinvented it for you. Watch them demonstrate the presentation of this recipe!

Gazpacho

Ingredients
1 ½ pounds (4 or 5) medium very ripe tomatoes, cored and quartered
1 large celery stalk, cut into 1″ pieces
2 tablespoons tomato paste
2 teaspoons Kosher salt, ½ teaspoon ground pepper
1 tablespoon sherry wine vinegar
1 medium shallot chopped
1/2 pound (1 medium) bell pepper, cored, seeded, & cut into 1/2″ chunks
1/2 pound (1 medium) red bell pepper, cored, seeded, & cut into 1/2″ chunks
3/4 pound Persian or English cucumber with the peel on (approx 1 medium) Sliced thinly (approx 1/8″). Substitute 1 medium cucumber, peeled and seeded (if seeds are tough),

Directions
1) In a large non reactive bowl (not plastic) combine tomatoes, celery, tomato paste, salt, pepper, olive oil and vinegar. Stir gently to combine ingredients, cover and refrigerate 6-8 hours, up to overnight, stirring occasionally (once or twice is fine).
2) Use a food processor to chop but retain some texture. This may have to be done in 2 batches. Return to bowl & pour in tomato juice. Correct seasonings to taste and chill until serving.
3) When ready to serve, spread a small handful of chopped red and green peppers in the bottom of a flat bottomed bowl. Fan sliced cucumbers over the peppers and add a small scoop (approx 2 tablespoons) of Basil Sorbet in the center. Add a full basil leaf for garnish.
4) Serve with individual small pitchers of the soup or a larger pitcher to pass around. The guests pour the soup over the vegetables and sorbet at the table.

Basil Lime Sorbet

Ingredients
1 cup basil leaves, lightly packed
3/4 cup white sugar
2 cups water
1 tablespoon lime juice

Directions
Wash basil leaves if required to remove any soil/grit. Bring water to a boil. Add basil leaves and blanche for ten seconds, remove and refresh immediately in iced water. Add sugar to retained water in saucepan and stir until fully dissolved. Set aside syrup to cool completely. Combine syrup, lime juice and basil leaves in a food processor/blender and process until smooth with small flecks of basil still showing.

Freeze in an ice cream maker following manufacturer’s directions and place in freezer until ten minutes before ready to use.