Heirloom Tomato Gazpacho Granita

Course Soups and Stews

Ingredients in this Recipe

1 medium cucumber, seeded and finely diced (reserve 1 TBS for garnish)
1 small finely chopped clove of garlic
1 tablespoon Sherry vinegar
1 teaspoon hot sauce such as Tabasco (my personal favorite is Tapatio found in Mexican grocery stores) or if you prefer use one small, seeded and finely diced Serrrano chile pepper
1 teaspoon Sugar
2 tablespoons lemon, juiced
3 tablespoons finely chopped cilantro (for the granita) and a few sprigs reserved for a garnish
5 medium sized Heirloom tomatoes (use a mixture red and yellow Brandywines or other favorite variety
Sea Salt and Pepper to taste

See Full Recipe at Food52