Sherry Tomato Granita

Sherry Tomato Granita

Info

Rating
Calories
44.0
Protein
1.0
Sodium
17.0
Fat
1.0

Description

Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

Ingredients

1 pound beefsteak tomatoes, cut into 2-inch wedges
1/2 cup cream Sherry
1 teaspoon sugar
1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided
2 celery ribs
1/2 seedless cucumber
2 large radishes
1/2 teaspoon extra-virgin olive oil

Directions

  1. Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
  2. Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
  3. Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
  4. Serve granita with vegetable julienne.

Tags

    Blender Tomato Celery Cucumber Radish Sherry Gourmet
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