Gazpacho Sorbet for a Hot Summers Day!

Gazpacho Sorbet for a Hot Summers Day!

Gazpacho Sorbet for a Hot Summers Day!

7.17.17 // Leave a Comment »

Summertime is the perfect time for ice cold soups and a favorite of mine is Gazpacho.  Back in 2004 I came up with this recipe while chatting with a chef friend of mine on a site I use to frequent – no longer in existence.  After perfecting it, I’ve taught it in my in-home culinary classes with rave reviews.  So today I decided to share it.

I love gazpacho – it always hits the spot on warm days, while still being very nutritious.  But with temperatures expected to soar into the 100s this week, my Gazpacho Sorbet will be the most satisfying meal to eat.  It will nourish your body and cool it down, without feeling too full.

If you’ve never made Gazpacho before it’s simply a matter of taking fresh vegetables and pureeing them in a blender, chilling, then ladle into bowls for a refreshing summertime soup.  Packed with nutrition, high in lycopene and antioxidants, it’s sure to leave you feeling satisfied after a bowlful.

Sometimes the heat can be brutal in the summer as it is right now in the Midwest.  When that happens you can choose to stay indoors or keep yourself hydrated and cool in order to tolerate the high temperatures and humidity.

With the extreme heat iced beverages, and desserts are a welcome treat.  My Gazpacho Sorbet with a drizzle of Cilantro Pesto fits the bill for a savory entree or appetizer I think you’ll enjoy.

Before making this recipe I would suggest reading it from start to finish.  Each of the five quick recipes can be made in advance, although I prefer serving the sorbet straight from the ice cream machine when the texture is more velvety.

I hope you’ll give this a try.  Serve to family or a gathering of friends.  They’re sure to want the recipe to recreate on their own.

Are you a fan of Gazpacho?  If so, I’d love to hear what your family and friends have to say once you serve this to them.

Print Recipe

Gazpacho Sorbet

Yield: 8 Servings

Prep Time: varies per recipe

Cook Time: Roasted Garlic - 1 hour

Total Time: 1 hours, 30 minutes

A refreshing twist on an old classic is sure to have you coming back for more!


  • 1 clove roasted garlic, smashed
  • 1/2 tsp. salt (optional)
  • 1 pound tomatoes (I used Campari)
  • 1/2 red bell pepper chopped
  • 1/4 cup chopped sweet onions (I used a small onion, rather than a 1/4 of a large)
  • 1/2 English cucumber, peeled, and chopped
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. vodka
  • 2 Tbsp. Extra-virgin olive oil
  • 1 cup chopped cilantro (packed)
  • 2 tablespoons fresh lime juice
  • ¼ cup light olive oil or to desired consistency
  • ¼ cup pine nuts
  • ¼ cup freshly grated Parmesan cheese
  • 1-2 cloves garlic
Read the whole recipe on At Home With Vicki Bensinger