5 Ingredients or Fewer

watermelon and tomato gazpacho sorbet

August 13, 2014
0 Ratings
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Makes 1 quart
Author Notes

I have a garden bursting with tomatoes, and had a small sweet, but somewhat older watermelon forgotten on the bottom shelf of the refrigerator. I made gazpacho, but my family does not like gazpacho. So I added sugar and froze it in an ice-cream machine. It was yummy. not very sweet. Refreshing, surprising, and with an olive oil flavor note. Just the thing to go the very creamy basil ice cream I made earlier in the week (yes, that is here too). —sara diamond

What You'll Need
  • 1 small watermelon
  • 2-3 sweet tomatoes
  • 1/8 cup good fruity olive oil
  • 3/4 cup sugar
  • 1 dash salt
  1. Peel and cube watermelon, catching juices. A good way to do this is to cut on a board that fits inside a rimmed cookie sheet.
  2. Cut tomatoes, catching juices
  3. Blend all the ingredients together, and then send through a food mill into a bowl.
  4. If not already cold, chill the mixture overnight. Freeze in a counter top ice cream maker according to manufacturers directions, pack gently into a quart container. This is icy, but should retain it's scoop-ability if not packed too densely.

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