This colorful gazpacho crowned by a luscious ruby-colored dollop of sorbet will be the star of summer parties on the patio. The creative Bloody Mary Sorbet can be paired with other cold savory dishes or even be served as an surprising amuse bouche.
 

Chunky Gazpacho with Bloody Mary Sorbet

By Gary Leiser, Corporate Chef, Steiner's in Las Vegas

Ingredients for the soup
1 diced sweet onion
4 cups diced green bell pepper
4 cups diced seedless cucumbers
2 cups diced celery
2 cups peeled and diced jicama
1 tablespoon minced garlic
½ gallon peeled and diced heirloom tomatoes1
½ tablespoons sea salt
1 ½ tablespoons paprika
2 tablespoons fresh chopped basil
1 tablespoon fresh chopped tarragon
½ tablespoon Tabasco
¼ teaspoon cayenne pepper
5 cups Heinz Beef Consomme
1 cup v-8 juice
1½ cup rice vinegar

Combine all ingredients and allow flavors to blend at least two hours before serving.
Serve well chilled.

Yields approximately two gallons of soup, serving 32 portions

Ingredients for the Bloody Mary Sorbet
1 quart tomato juice
1 pint heirloom tomato puree
1 ½ teaspoon horseradish (I like atomic!)
2 tablespoons Worcestershire sauce
3 splashes chipotle Tabasco sauce
½ teaspoon celery salt
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
1 teaspoon lemon zest
¼ cup lemon juice
¾ cup sugar
1 cup water
¼ cup corn syrup
10 ounces Belvedere Vodka

To prepare the sorbet
Blanch 4 to 5 tomatoes in boiling water for a few seconds to loosen the skin. Peel, seed, blend and push the resulting tomato puree through a china cap to a achieve a smooth pulp.

Make a simple syrup: Blend the sugar, water and corn syrup in a small saucepan and bring to a boil. Remove from the heat and allow to cool.

Combine the cooled simple syrup with the tomato juice, tomato puree, vodka and all of the listed seasoning. Mix well and process in an ice cream/sorbet freezer per the manufacturers instructions. Store in a covered container in the freezer and allow to temper a few hours before serving.

The sorbet recipe will yield about 1 ½ quart of sorbet; enough to garnish each bowl of gazpacho with a 1 ½ ounce scoop.

Serve the gazpacho in well iced or chilled soup bowls with a scoop of Bloody Mary sorbet in the center.

Garnish with a small leafy celery stick and a thin wedge of lemon or lime.

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