Gazpacho granita

This granita takes the ingredients of Andalusian gazpacho and moves them into a frozen format designed for savoury use. Tomato, roasted pepper, cucumber, red onion, bread, vinegar and olive oil remain recognisable, but are incorporated into a mixture balanced to achieve a granita-like texture.

Some ingredients are prepared before the base is blended. The pepper is roasted and peeled, while the bread is toasted and then rehydrated. Olive oil is added gradually during blending so it disperses throughout the mixture rather than remaining separate.

Temperature management after churning is essential. This granita is intended to be held much warmer than a standard freezer at -18 °C, where it would quickly become a solid block. During processing, cooling can also be alternated with periods in which only the paddles continue to move, helping control crystal formation. The result preserves the fresh, vegetal identity of gazpacho while presenting it through an entirely different temperature and texture.