The recipe for our nectarine gazpacho with celery sorbet is finally here! It’s been a hot minute since we updated the blog. It’s not that we don’t love it here. We’ve just been busy.
The Gaspacho Controversy
But let’s talk about this recipe. When we uploaded it to TikTok, the comment section went nuts over whether this is an authentic gazpacho recipe – or not. It is a cold, vegetable (and fruit) based pureed soup, which is why we named it Gazpacho. We don’t claim or aim for authenticity. We create what we hope are unique recipes. Sometimes we are ‘burrowing’ classical dish names are how people could have an idea of what to expect. We wouldn’t presume to recreate an Andalusian Gazpacho. Its flavor profile and technique inspired us.
We love to incorporate fruit in savory dishes. Even though Sophia is not a fan of nectarines, Uri is and was adamant about trying and converting her. It worked. The typical ice cube often found swimming in gazpacho inspires the celery sorbet, and although this recipe is great without it, it elevates it to another level. It can also be used as a base for cocktails (think gin basil smash with celery).
We used an ice cream machine to make the celery sorbet, but it’s quite easy to make sorbet without such an expensive kitchen gadget: Freeze the celery puree in ice cube trays, put the ice cubes in a blender, and blend, blend, blend until smooth. Alternatively, you can just freeze it solid in a shallow tray and scrape it with a fork for a super fresh celery granita.
Nectarine Gazpacho With Celery Sorbet
Ingredients
Gazpacho:
- 1 kg nectarines
- 5 medium-sized tomatoes
- 2 small cucumbers
- 1 stalk celery
- 1/2 fennel
- 1 red onion
- 1 clove garlic
- 1 red chili
- 1 lemon zest and juice
- 2 stalks lemongrass
- 1 stalk rosemary
- a bit of sherry vinegar
- a lot of olive oil
- salt and pepper to taste
Celery Sorbet:
- 500 g celery
- 1 bunch fresh mint
- 1 jalapeno
- 2 limes zest and juice
- 125 ml water
- 125 g sugar
Instructions
Gazpacho:
- Chop all the veggies, lemongrass, onion, garlic, and rosemary and put them in a large bowl. Add lemon zest and lemon juice, olive oil, sherry vinegar, salt, and pepper and mix well with hands. Get really in there and squeeze all the juices out of the veggies. Let sit and marinate for about 30 minutes. Blend everything until very smooth, pass through a sieve (annoying but really worth it). Let sit in the fridge for a bit, so the gazpacho is nice and cold.
- Celery Sorbet:
- Heat up water and sugar and let them boil until sugar is completely dissolved. Set aside and let cool completely. Add chopped celery (stalks and leaves, just use everything!), chopped jalapeno, lime zest, lime juice, and the cooled syrup in a food processor and mix until you get a fine pulp. Pass through a fine sieve, Really press it till you can go no further. Keep the liquid, dump the pulp (or write in the comments if you have a better idea). Put the liquid in an ice machine and let her do her thing. You can also use ice cube molds, or simply freeze in a flat container and scrape it with a fork for a granita-like consistency.
- **To Serve:**
- Add gazpacho into a bowl and garnish with some nectarine slices, fresh mint, and celery sorbet. Finish with a healthy glug of olive oil because olive oil is life!
Like this recipe? Great! You might also enjoy our TikTok and our Instagram.
