Gazpacho Granita
Ingredients
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
Directions
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!