Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

　　

Ingredients

Makes 6 to 8 (light first course) servings

　　1 pound beefsteak tomatoes, cut into 2-inch wedges

　　1/2 cup cream Sherry

　　1 teaspoon sugar

　　1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided

　　2 celery ribs

　　1/2 seedless cucumber

　　2 large radishes

　　1/2 teaspoon extra-virgin olive oil

　　

Step 1

Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

　　

Step 2

Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.

　　

Step 3

Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.

　　

Step 4

Serve granita with vegetable julienne.

　　Cooks' note:

　　Granita can be made 3 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.