Buon appetito!
Gazpacho sorbet
Ingredients
4 persons
- 700 milliliters of ELVEA Passata
- 20 leaves of fresh basil
- 3 tablespoons of honey
- 1.5 tablespoons extra virgin olive oil
- 0.5 lemon or lime, the juice
- 1.5 teaspoons balsamic vinegar
- salt and pepper
Topping
- Mozzarella balls
- Tabasco
- cucumber
- cherry tomatoes
Preparation
-
1
Put the ELVEA Passata, basil, honey, olive oil, lemon or lime juice and balsamic vinegar together in a blender. Season with pepper and salt and mix until smooth.
-
2
Filter the mixture, taste it and add more seasoning if necessary.
-
3
Pour the mixture into the ice cream maker and let it run for about 30 minutes, or until the sorbet has the desired texture.
-
4
Serve the gazpacho sorbet with mozzarella balls, a few drops of Tabasco, cucumber and Christmas tomatoes.
Psst… chef’s tip
Note: If the ice machine requires a larger minimum quantity, the quantities can be doubled.
