Tomato gazpacho, frozen olive oil and yellow-pepper sorbet with olives and herbs – Food & Home Magaz

Ingredients

• <h3>Tomato gazpacho</h3>
• 1kg beefsteak tomatoes
• 10 fresh basil leaves
• 60ml (¼ cup) sherry vinegar
• 45ml (3 tbsp) olive oil
• 1 medium red pepper, seeded and chopped
• 1 small cucumber, chopped
• 1 medium onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 15ml (1 tbsp) tomato paste
• <h3>Stock syrup</h3>
• 150ml water
• 150g sugar
• <h3>Yellow-pepper sorbet</h3>
• 500g yellow peppers, seeded and chopped
• 10ml (2 tsp) olive oil
• 20ml (4 tsp) rice wine vinegar
• 125ml (½ cup) stock syrup
• 15ml (1 tbsp) liquid glucose
• <h3>To serve</h3>
• 200ml olive oil, placed in a small container in the freezer until frozen
• fresh basil
• fresh parsley
• 8 Kalamata olives, pitted and chopped