Name: Gazpacho Sorbet with Apple Aspic
Cook time: 25 minutes
Total time: 3 hours
Yield: Makes 4 first-course servings
Ingredients: 1 cup clear (filtered) apple juice; 1 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 tablespoon hot water; 1 garlic clove; 1/2 teaspoon salt; 1 lb ripe tomatoes, cored and quartered; 1/2 large red bell pepper, coarsely chopped; 1/4 cup coarsely chopped sweet onion such as Vidalia; 1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered; 2 tablespoons Sherry vinegar (preferably "reserva"); 1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit; 1 1/4 teaspoons sugar; 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca); 3 tablespoons balsamic vinegar; Garnish: fresh mint leaves; Special equipment: an ice cream maker

Image may contain Dish Food Meal Cutlery Spoon Culinary and Pasta

Gazpacho Sorbet with Apple AspicRita Maas

Sorbete de Gazpacho Sobre
Gelée de Manzana

Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu.

This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Cooks' notes:

·Aspic can be chilled up to 2 days. Cover once firm.
·Sorbet can be made 3 days ahead.

Recipe notes

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.