Live Real. Eat Real.

Savory Tomato Sorbet

Well, I’m late again today.  It’s the 20th of the month – and no, it makes no difference that it’s April 😛  No, it’s quarterly tax time, and I’ve spent my day cursing the individual governments of about 40 different states.

Fun times.

At any rate, there was also no thread over at the r/paleo Reddit board for Day 5 of the Paleo Iron Chef competition until this evening – and today’s not-so-secret ingredient is Tomatoes!  While considered a vegetable by most, tomatoes are really a fruit; they’re also an excellent source of potassium, calcium, and vitamins A and C.  There are around 7,500 varieties of tomatoes, and as an ingredient they’re extremely versatile – hot or cold, cooked or raw, tomatoes are delicious.

They’re also quite tasty frozen, as this sorbet proves.  Not at all sweet, it’s sort of like a spicy, frozen guacamole and is meant more as a palate cleanser rather than a dessert.

Beloved devoured it.

Savory Tomato Sorbet

5.0 from 2 reviews
Savory Tomato Sorbet
Serves: 10
  • 4 large ripe tomatoes, cored
  • 3/4 cup tomato juice
  • 1/2 cup water
  • 1/2 teaspoon olive oil
  • juice of 1 lime
  • 2 teaspoons Tabasco sauce
  • cayenne pepper, to taste
  • 1/4 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 small onion, diced
  • 2 large ripe avocados
  • sea salt, to taste
  1. Blend the tomatoes, tomato juice, water, 1/2 teaspoon olive oil, lime juice, hot sauce and cayenne in a blender or food processor until smooth. Push through a food mill; discard solids. Stir in 1/4 teaspoon salt, and freeze in an ice cream maker according to the manufacturers directions. Spoon into a container with a lid, and place in the
  2. freezer until ready to use.
  3. Heat the remaining 1/4 cup of olive oil in a small skillet or sauté pan over medium-low heat. Cook the onion until tender and translucent, stirring frequently, about 10 minutes. Remove from heat and cool to room temperature. Place in a blender and puree until smooth; strain through a fine-mesh sieve and discard the solids. Set aside.
  4. Slice the avocados thinly and divide among 10 small plates, fanning out the slices to form a flat surface. Sprinkle the avocado with lime juice and sea salt.
  5. Place 1 scoop sorbet on top of the avocado slices on each plate and drizzle with a teaspoon of the onion oil. Garnish with cilantro and serve immediately.
  6. Nutrition (per serving): 128 calories, 11.1g total fat, 0mg cholesterol, 109mg sodium, 406.4mg potassium, 7.6g carbohydrates, 3.4g fiber, 3g sugar, 1.6g protein



Be says:

This dish absolutely showcased the tomato! Every tomato lover will love it. The onion infused oil and avocados gave it a great balance as well as a very enticing texture.

I can’t wait to make this in the heat of tomato season!

Andrea says:

Looks wonderful – again, I am really wowed by the photos for the contest so far! (Not that yours aren’t always great, but they have been particularly nice recently)

Lisa says:

So sophisticated!

Sean says:

I’m really, really impressed with the creativity of this, Jan.

And the photo is quite classy.

purabi naha says:

Oh, loved this tomato sorbet. Perfect colour and texture and the clicks are wonderful! I am craving for this now…help!

Katie H says:

You don’t mean frozen guacamole, you mean frozen gazpacho!

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