Gazpacho Granita


Gazpacho Granita


3 to 4 tomatoes, quartered

1 bell pepper – red or green, seeded and quartered

1 cucumber, peeled and cut into large pieces

1 onion, peeled and quartered

1 clove garlic

3 Tbsp red wine vinegar

1 tsp salt (more to taste)

1 tsp sugar

1 tsp dried oregano

½ cup tomato or V-8 juice

hot sauce to taste ( we like a bit of heat)

Sour Cream or mascarpone for topping


Put all ingredients except sour cream or mascarpone in the blender and pulse until finely chopped.

Pour mixture into a pyrex dish or large casserole, cover with plastic wrap and put in the freezer.

After about an hour scrape the mixture with a fork to break up ice crystals.

It should be mostly frozen in two hours.

Scrape again and serve toped with a spoonful of sour cream or mascarpone.

Add a basil leaf for fluff – optional!

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