Gazpacho Sorbet

I was invited to join in the 5 Star Foodie Makeover 2 months ago.  A group of foodies that prepare their version of a dish, based on a theme that our hosts Natasha and Lazaro come up with each month.  This month's theme is Chilled Soups, with a twist.

hosted by 5 Star Foodie & Lazaro Cooks!

Summertime is the perfect time for ice cold soups and a favorite of mine is Gazpacho.  About 8 years ago I came up with this recipe while chatting with a chef friend of mine on Chef2Chef a site I use to frequent.  After perfecting it, I've taught it in my in-home culinary classes with rave reviews.  So today I decided to share it.

I love gazpacho - it always hits the spot on warm days, while still being very nutritious.  But when the temperature soars into the 100s, the forecast for this weekend, my Gazpacho Sorbet is the most satisfying meal you can eat.  It nourishes without making you feel too full on a hot summers day.

Before making this recipe I would suggest reading it from start to finish.  Each of the five quick recipes can be made in advance, although I prefer serving the sorbet just out of the ice cream machine - the texture is more velvety then.

Grilled Shrimp with Gazpacho Sorbet

Sorbet

1 clove roasted garlic, smashed *
1/2 tsp. salt (optional)
1 pound tomatoes (I used Campari)
1/2 red bell pepper chopped
1/4 cup chopped sweet onions (I used a small onion, rather than a 1/4 of a large)
1/2 English cucumber, peeled, and chopped
2 Tbsp. balsamic vinegar
2 Tbsp. vodka
2 Tbsp. Simple syrup **
2 Tbsp. Extra-virgin olive oil

Add all ingredients in a blender and puree. 

Chill for about an hour then place into ice cream maker. 

Mix in ice cream maker approx. 20-30 minutes and serve.  Best served when freshly made.

Serve in a martini glass, shrimp tail out, sorbet in the middle, dressing drizzled all over.  

Can garnish with a sprig of cilantro.

Grilled Shrimp

Jumbo shrimp, peeled, leaving tail on and devein

Olive oil

S&P

Clean and rinse shrimp and toss in olive oil to coat with S&P.  Place on grill 2-3 minutes per side or until turns pink.  Set aside until sorbet is done.

* Roasted Garlic – Take entire head of garlic and cut off top exposing tips of garlic.  Place head of garlic in heavy duty foil, drizzle olive oil over top and add a pinch of S&P and seal tightly. Put in 375 degree oven for 1 hour.  May be stored in refrigerator for up to a week.  To use, squeeze out cloves as needed.

**Simple Syrup = 1 cup sugar to 1 cup water.  Bring to a low boil in saucepan for about 2 minutes until sugar dissolves.  Can be refrigerated for up to 1 month.

Notes:  

• If you prefer your sorbet to be a different color use yellow tomatoes and yellow peppers. 
• If you don't feel like roasting the garlic you can place it in the blender raw and it will be more prominent.  Roasting mellows and sweetens the taste of the garlic.

Cilantro Pesto

1 cup chopped cilantro (packed)

2 tablespoons fresh lime juice

¼ cup light olive oil or to desired consistency

¼ cup pine nuts

¼ cup freshly grated Parmesan cheese

1-2 cloves garlic

Combine ingredients in blender and drizzle over shrimp, seafood or pasta.

 I hope you enjoy this refreshing appetizer/soup!

How to Make Pesto & A Caprese Pasta Salad - Video

As many of you know, I teach in-home culinary classes. Of all the recipes out there my most requested one from my students, friends and strangers is "how to make pesto"? So I decided I would show & share this simple recipe on my blog for everyone else out there that would like to learn how to make it.

Below is the recipe along with a video that I put together. Bear in mind I'm still new at putting these videos together but hopefully I did a good enough job so that you'll be able to reproduce this on your own.

In addition I've also included a demonstration on making a Caprese Pasta Salad. This salad uses pesto to create a light, refreshing and luscious dish. Use as a side salad or entree. To make it a heartier dish add some chicken, or shrimp.



Pesto
Makes 2 1/2 cups

Ingredients:

3 tsp pine nuts
2 cups fresh basil leaves
1 garlic clove
Pinch of sea salt
½ cup plus 3 Tbsp. grated Parmigiano-Reggiano cheese
1 ¼ cups extra virgin olive oil

In a food processor, place pine nuts, basil, garlic, and sea salt and process to a paste. Add the cheese and drizzle in the olive oil. Store in a jar, topped with oil.

Pesto can be used in many dishes. From dips, to spreads, with fish, chicken, meats, on sandwiches and pasta just to name a few. Make up a batch of your own for a fraction of the price that it would cost to purchase the ready-made variety in the stores and you'll never buy it again.

Enjoy!

Edamame Pesto

I love pesto. When I was making dinner last night which was a roasted turkey with carrots and potatoes, I was in the mood for some pesto. Unfortunately I didn't have any basil. So I looked around to see what I had that maybe I could substitute for the basil.

I looked in my freezer and saw a bag of shelled Edamame. So I thought, "hmmm" would that work? I decided what the heck, why not try. So I set the Edamame out for a bit to defrost a little and then decided to whip up a batch. To my surprise it tasted fantastic and the color was such a beautiful bright lime green. Plus with the added Edamame it provides lots of nutrition.

Here's what you'll find in a half-cup serving of shelled edamame (or 1 1/8 cup edamame in the pods):

•120 calories
•9 grams fiber
•2.5 grams fat
•1.5 grams polyunsaturated fat (0.3 grams plant omega-3 fatty acids)
•0.5 gram monounsaturated fat
•11 grams protein
•13 grams carbohydrate
•15 mg sodium
•10% of the Daily Value for vitamin C
•10% Daily Value for iron
•8% Daily Value for vitamin A
•4% Daily Value for calcium
As you can see, that little serving of edamame gives you a bunch of fiber: 9 grams, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini. It has almost as much protein as it does carbohydrate. It contains around 10% of the Daily Value for two key antioxidants; vitamins C and A. And for a plant food, it's quite high in iron; it has about as much as a 4-ounce roasted chicken breast.

Edamame alone makes a delicious soy snack besides providing your body with so many health benefits.

Eat it alone or try my version of Edamame Pesto. To add even more freshness to this already delicious pesto add some fresh chopped tomatoes on top.

Edamame Pesto
Makes 2 1/2 cups

1 (10 oz) package shelled Edamame, defrosted
3 tablespoon Pine Nuts
1 clove Garlic
pinch of Sea Salt
1/2 cup plus 3 tablespoon Parmigiano-Reggiano cheese
1 1/4 cup extra-virgin Olive Oil

In a food processor, place Edamame, pine nuts, garlic and sea salt and process to a paste. Add cheese and drizzle in the olive oil. Store in an air tight jar. Will keep for about a week.

Enjoy!