This recipe is best made the day before you need it as the gaspacho ingredients are best if left to infuse for 24 hours. The sorbet will need an additional three hours to freeze.
Make the gazpacho soup by slicing the tomatoes, red pepper and cucumber.
Add the remaining soup ingredients and leave to infuse in the refrigerator for 24 hours.
When you are ready to make the sorbet, liquidise the soup then pass through a strainer.
To make the sorbet, cook the sugar and sherry vinegar until it turns a blond caramel colour.
Mix with all of the remaining ingredients and add to the soup. Stir thoroughly.
Place in a freezer proof dish. Freeze for 2-3 hours.
Serve as a refreshing starter on a hot summer day.
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