Recipe Index: Chef David Gilbert

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Yellow Tomato Gazpacho with Tomato Sorbet

 

Ingredients:

Yellow Tomato Gazpacho:

10 yellow tomatoes, cored
14 garlic cloves, cleaned
2 yellow onion, diced
1 cup extra virgin olive oil
2 branches celery
4 yellow bell peppers
salt & white pepper to taste

Tomato Sorbet:

8 heirloom red tomatoes
4 cloves garlic
1 celery branch
1/2 yellow onion
2 red bell peppers
2 tablespoons tomato paste
1 tablespoon olive oil

Preparation:

Gazpacho:

Preheat oven to 225 degrees.

Coat tomatoes, garlic, bell pepper and onion with oil. Roast until soft. Remove from and cool.

Puree mixture in a high speed blender with celery. Strain and season to taste with salt and pepper. Allow to cool in refrigerator for 4 hours prior to serving. Top with small scoop of tomato sorbet just prior to serving.

Tomato Sorbet:

Preheat oven to 300 degrees. Roast all ingredients but the tomato paste for 10 minutes to release natural flavors. Set aside. Once cool, blend in a high speed blender until smooth. Stir in tomato paste.

Place mixture in an ice cream machine and process until a sorbet consistency is formed. Freeze until use.

Chef David Gilbert, LuQa, Dallas, Texas