Gazpacho Sorbet with Apple Aspic

Recipe from chef Vidal E. Avendano, MBA, Patricio Esquivel Enchanting Events
619-666-7104
patricioesquivel.com 

Launched in Madrid, Spain, in the spring of 1989 by owner/ founder/chef Patricio Esquivel and chef Vidal E. Avendano, this full-service company offers a wide range of event-planning services from intimate dinners at your home prepared by a personal chef to catering large corporate events. The company now has expanded to include operations in San Diego and Mexico City as well as Madrid.

This reinterpretation from chef Vidal E. Avendano of an original dish from Andalucia, Spain, is great as a spring or summer first course. To make it more sophisticated sprinkle the sorbet with a garnish of finely chopped Ahi (tuna). The combination of flavors in the dish works sensationally well, with or without the extra garnish.This dish can be paired with a nice red dessert wine or cabernet sauvignon.

Gazpacho Sorbet with Apple Aspic

4 first-course servings

Garnish: fresh mint leaves

Special equipment: an ice-cream maker

Apple aspic

1 cup clear (filtered) apple juice
1 teaspoon unflavored gelatin (from one 1/4-oz envelope) 

Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.

Gazpacho sorbet

1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 pound 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)

1. Soften gelatin in hot water 1 minute.
2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). 
3. Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo and sugar in a food processor until as smooth as possible. 
4. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
5. Chill until cold, about 1 hour, then freeze in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

For drizzling

3 tablespoons balsamic vinegar, reduced

Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely. 

Assembly

Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet. Garnish with fresh mint leaves.