Tomato Sorbet
8 servings
30 minutes
Unsweetened ice cream is by no means an oxymoron. It is widely used by chefs as a contrasting addition to soups or as a finishing touch to complex appetizers. But even without any company, tomato sorbet is good in the heat, it has no sugar, only vinegar and aromatic herbs, and if after sweet sorbet you always feel thirsty, then after this sorbet you only want sorbet. You can serve it in an ordinary ice-cream bowl, and for some special occasion pack it all in the same tomatoes, carefully scraping out the pulp and letting it into the sorbet thicks.
1
Prepare all the ingredients.
2
Chop the tomatoes coarsely and blend them in a blender.
- Tomatoes: 700 g
3
Pass the tomatoes through a sieve to remove the skin and seeds.
- Tomatoes: 700 g
4
Peel the garlic and onion and chop them randomly.
- Garlic: 2 cloves
- Red onion: 0.5 head
5
Chop the greens.
- Parsley: 2 sprigs
- Dill: 2 sprigs
- Cilantro: 2 sprigs
6
Peel the cucumber and remove the seeds.
- Cucumbers: 100 g
7
Place onion, garlic, greens, cucumbers, and vinegar in a blender and blend until smooth.
- Red onion: 0.5 head
- Garlic: 2 cloves
- Parsley: 2 sprigs
- Dill: 2 sprigs
- Cilantro: 2 sprigs
- Cucumbers: 100 g
- White wine vinegar: 1 tablespoon
8
Mix with tomato mass, add salt and pepper.
- Ground black pepper: to taste
9
Cover with film and send to the freezer for 4-5 hours.
10
Take out the ice cream every hour and mix it with an immersion blender.
11
Serve the sorbet garnished with cherry tomatoes and basil.
- Cherry tomatoes: 6 pieces
