Here’s yet another gazpacho, this one with a little icy addition.
Yellow Tomato Gazpacho With Tomato Sorbet
makes about 1 quart
1-1/2 pounds yellow tomatoes
1 large cucumber (about a pound), peeled, seeded & chopped
1 slice whole-grain bread
1/2 teaspoon salt
1 teaspoon red wine vinegar
Tomato Sorbet
basil
Puree all ingredients in blender or food processor until smooth. Chill for at least 3 hours. Pour into bowls, add a scoop of sorbet, garnish with basil, and serve.