Active Time

　　25 minutes

　　Total Time

　　3 hours

　　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.

　　

Ingredients

Makes 4 first-course servings

　　

For apple aspic

1 cup clear (filtered) apple juice

　　1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

　　

For gazpacho sorbet

1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

　　1 tablespoon hot water

　　1 garlic clove

　　1/2 teaspoon salt

　　1 lb 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)

　　

For drizzling

3 tablespoons balsamic vinegar

　　Garnish: fresh mint leaves

　　Special equipment: an ice cream maker

　　

Make aspic:

Step 1

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.

　　

Make gazpacho sorbet:

Step 2

Soften gelatin in hot water 1 minute.

　　

Step 3

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.

　　

Step 4

Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

　　

Reduce balsamic vinegar:

Step 5

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

　　

Assemble dish:

Step 6

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.

　　Cooks' notes:

　　·Aspic can be chilled up to 2 days. Cover once firm.

　　·Sorbet can be made 3 days ahead.