Ripe tomatoes, spicy sauce, and lime for a decidedly unique savory sorbet.
Chef photo on cover: Scott Suchman
Sorbet photo: Sang An
Tomato sorbet
The inspiration comes from a completely different recipe: guacamole served with corn chips, which José Andrés wanted to pair with something fresh to cut through the avocado and fried food combo. And so, the stroke of genius: forget ketchup, an energizing tomato sorbet is much better. “This mix of ingredients is not only delicious, but also good for your health,” explains the chef on Epicurious in a short lesson on nutritional balance.
“The monounsaturated fats contained in avocados help absorb more carotenoids, which are anti-cancer compounds found in tomatoes.” On the other hand, the contrast in temperatures encourages us to serve hearty dishes even in the summer months, ensuring a good supply of nutrients. Lime is a must to create the right acidity, as is a spicy sauce that goes well with the taste of ripe tomatoes. The garnish? Just as intense: onion oil and coriander are essential ingredients for the chef!
The recipe
Serves 8
Ingredients
- 4 large ripe tomatoes, chopped
- Tomato juice
- Olive oil
- Juice of 1 lime
- 1 teaspoon hot sauce (preferably Tabasco)
- 1/2 teaspoon sea salt
- 1 small onion, chopped
- 2 ripe avocados
- Olive oil cooking spray
- 1 small lime, peeled, membranes removed from segments and segments diced
- 8 baked corn chips, crushed
- 12 cilantro leaves, roughly chopped
Preparation
Blend the tomatoes, tomato juice, 1/2 teaspoon oil, lime juice, and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, according to manufacturer's instructions. Store in the freezer.
Heat oil in a medium saucepan over medium heat. Cook onion until softened, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; let cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh strainer; discard solids. Set aside.
Thinly slice the avocado and divide among 8 small plates, fanning the slices to form a flat surface. Brush the avocado with cooking spray; cover with plastic wrap until ready to use (to prevent oxidation).
Arrange the lime cubes on top of and around the avocado. Sprinkle with the remaining 1/4 teaspoon of salt. Place 1 scoop of sorbet on the avocado slices; drizzle with 1 teaspoon of onion oil. Distribute the chips among the plates; sprinkle with black pepper. Garnish with cilantro.
