Redux Deconstructed Gazpacho with Basil Lime Sorbet

OK, I love Gazpacho. I admit it. Chunky or smooth, with or without garlic, onions, whatever. Every summer, I play with different versions always searching for tomato-based nirvana. This year I have fallen in love with a smooth Gazpacho from the following recipe found in the Culinate newsletter http://www.culinate.com/recipes/collections/Culinate+Kitchen/Soups/Culinate+Gazpacho. (By the way, the website is worth subscribing to if you don’t already).

I love it, but since I’m never at culinary rest, I decided to combine it with my recipe from several years ago that included sliced cucumbers, chopped red and green peppers and a Basil Lime Sorbet. See the picture above…Bingo! If you want to try it just thinly slice up some cucumbers and chop some red and green peppers and layer them in a bowl like this:

That green icy looking blob in the middle is the secret ingredient a Basil Lime Sorbet. It’s pretty easy. Here’s the recipe:

Basil Lime Sorbet
Ingredients
1 cup basil leaves, lightly packed
1/2 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 the basil and refresh immediately in iced water. Add sugar to remaining water in saucepan and stir until fully dissolved. Set syrup aside 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. You can freeze any that’s left over in ice cube trays and save it for easy use later.

Pour the Culinate Gazpacho into the bowl, add a basil leaf and a little chopped red pepper for garnish and let the oohs and aahs commence.