back

Gazpac-H.O. Sorbet

High-Oleic Soybean Oil blended with sweet heirloom tomatoes, cucumber and red bell pepper then frozen into a sorbet. Served as a one-bite scoop topped with a dallop of fresh basil aioli, drizzle of balsamic glaze, and micro radish greens.

*Prep time does not include chilling ice cream maker core (if needed).
Categories: Appetizers, Desserts, Garde Manger, Soups, Vegetarian
Yield:
60 portions
Prep Time:
3 hours
Step 1
16 oz • Heirloom Tomatoes
6 oz • Cucumber, English
6 oz • Roasted Red Bell Peppers
1 clove • Garlic, Fresh
1 tbsp • Red Wine Vinegar
2 tsp • Kosher Salt
.75 tsp • Black Pepper • Ground
.5 cup • High Oleic Soybean Oil
In a blender, blend all ingredients until smooth. Transfer mixture to an ice cream maker and process until sorbet is made. Transfer sorbet to a pre-chilled lidded container and let freeze for another 2 hours.
Step 2
3 each • Egg Yolk
.5 cup • Basil, Fresh • Stems removed
1 tsp • Kosher Salt
2 tbsp • Lemon Juice
1 cup • High Oleic Soybean Oil
In a blender, blend all ingredients on high speed, except for high oleic soybean oil. Once eggs, basil, salt, and lemon juice are blended smooth, slowly add in high oleic soybean oil until completely emulsified and aioli is formed.
Step 3
.75 cup • Balsamic Glaze
1.5 cups • Micro Radish Greens
.5 cup • Flake Salt
Assemble each sorbet bite in the following order: 1 tbsp scoop of frozen gazpac-H.O. sorbet .75 tsp drizzle of chilled fresh basil aioli .5 tsp drizzle balsamic glaze 1-2 flakes sea Salt 1-2 sprigs micro radish greens Serve immediately
Notes
This recipe was developed with grant funding from the United Soybean Board
The Culinary Institute of America
Created by:
Added on:
Last updated:
March 30, 2022