Suzi's Blog

Red Berry and Tomato Gazpacho with Yellow Tomato Sorbet and Tomato Chips



This is Suzen’s and my first attempt at making a plated dessert from Payard Desserts by Francois Payard with Tish Boyle.

It’s a sweet success, visually and to the palate. What is a plated dessert? It’s one of those complicated, multi-part desserts that you get at a restaurant but could never make for yourself at home. Except now you can thanks to Payard Desserts.

Three parts are used to compose the complete dessert:

  • ·   Yellow Tomato Sorbet
  • ·   Red Berry and Tomato Gazpacho
  • ·   Tomato Chips

The tomato chip was blogged a couple of days ago, but the recipe is repeated here for your convenience.

The base for this dish is the gazpacho, which has a deep berry flavor. This is a dessert, supposedly, but you can confidently serve this dish as a first course. The Yellow Tomato Sorbet is an addition for color and contrast: the sorbet is sour despite some sugar content, while the berry-laden gazpacho is sweet. The berry flavors do dominate the tomatoes, although the balance is sure to shift every time you make this dish depending on the relative sweetness of the berries and tomatoes. And those tomato chips are for visual amusement, not really for taste.

Here are the recipes for the three parts of this dish, and the final instructions for assembly.

Oh, technically, tomatoes are a fruit, not a veggie. So, a salad with tomato is really a dessert which is why, I suspect, the French often finish a meal with salad/dessert.


Yellow Tomato Sorbet

Yield: 6 cups


  • 1 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon sorbet stabilizer [or substitute corn syrup]
  • 1 ¾ cups water
  • 4 cups yellow tomato puree [4 cups of small yellow tomatoes processed in a blender or Vitamix is fine]
  •  2 tablespoons plus 1 teaspoon simple syrup


In a small bowl, combine ½ cup of the sugar with the stabilizer or corn syrup. In a small saucepan, combine the remaining ½ cup plus 1 tablespoon sugar with the water and place over medium-high heat. Gradually whisk in the sugar and corn syrup mixture and bring to a boil. Remove from the heat the let cool.

In a medium bowl, combine the saucepan contents, the tomato puree and the simple syrup. Cover and refrigerate for at least 4 hours.

Process the base in an ice cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze until ready to serve.


Tomato Chips

Yield: lots, depending on how you skin the tomatoes


  • 6 medium ripe tomatoes
  • Confectioners’ sugar for dusting


Preheat the oven to 175°F. Line a half-sheet pan with a silicone baking mat [parchment paper does NOT work well]. Fill a bowl halfway with ice water.

Using a paring knife, make a small X at the bottom end of each tomato. Bring a large pot half full of water to a rolling boil over high heat and immerse the tomatoes in the boiling water for about 30 seconds. Remove them with a slotted spoon and immediately plunge the tomatoes into the ice water. The skins should start to come off the tomatoes.

Remove the skins with your fingers [try to remove them in one piece]. Pat the skins dry with paper towels. Reserve the skinned tomatoes for other use [as in gazpacho].

Arrange the skins on the prepared sheet pan and dust them with confectioners’ sugar. Bake for 1 to 2 hours, until dry. The skins will crisp up they cool. Store in an airtight container until ready to serve.

Red Berry and Tomato Gazpacho

Yield: ~ six cups, enough for 9+ people as a dessert, perhaps 9 as a first course


  • 6 skinned tomatoes [reserved from the Tomato Chips above]
  • 2 ¼ cups fresh strawberries
  • 2 ¼ cups fresh raspberries
  • ¼ cup plus 1 tablespoon granulated sugar
  • Juice of 1 lemon
  • Splash of Tabasco sauce [or hot sauce of your choice]


Cut the tomatoes into quarters and, using your fingers, remove and discard the seeds. Process the berries and tomatoes together in a food processor, working in batches, if necessary. Pass the mixture through a fine-mesh sieve into a medium bowl and stir in the sugar, lemon juice, and Tabasco. Cover and refrigerate until ready to serve.

Final Dish Assembly

Spoon the gazpacho mixture into the serving dish of your choice. Garnish as you desire with berries, either whole or sliced. Place a small scoop of the Yellow Tomato Sorbet into the gazpacho. Station a Tomato Chip at some visually important spot.

Source: Payard Desserts by Francois Payard with Tish Boyle

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/50th second at ISO‑2500



Wildberry Sangria

glass of sangria

It’s Father’s Day. And I am posting this late, but this idea will be perfect for any Sunday afternoon from now until the snow flies.

Sangria is one of those terms that can inspire delight or disgust. The bottled “sangrias” you can buy are generally lamentable, distant and very poor cousins to something freshly made with fresh fruits and the right level of sweetness.

The choice of which fruits to add to your wine [red or white] and how much is very much up to you. I like to make my sangria with what is “fresh” and available now. And now is peak berry season.

The trick with a berry sangria is how to extract the flavor. If you are using apples or peaches or lemons or limes or oranges, that is not a issue. You just slice them up. Berries are different. You want the flavor of, say, blackberries, but you do not want mush and you certainly do not want to spend time slicing individual berries — and then there’s the matter of little seeds floating around.

In her book 101 Sangrias and Pitcher Drinks, master mixologist Kim Hassarud has a lovely solution. Put berries and sugar syrup in a sauce pan, and cook until the berries are softened and lightening in color. You don’t want that mush, but you want to have extracted liquid, flavored the sugar syrup and be ready to add dense color to your sangria.

The recipe below is one of several we’ll try this summer. This recipe calls for ½ cup of berry flavored vodka. Lacking that today, I used peach flavored vodka and found the peach flavor definitely contributed to the overall the taste of the drink. Too much? Well, I’m going to get some berry vodka, too. Actually, in blogs to come, we’ll discuss making your very own berry flavored liqueurs.

Wildberry Sangria

Yield: serves about 7


  • ¾ cup each of any three of the following berries: strawberries [hulled and sliced], blueberries, raspberries, blackberries or boysenberries ]total: 2 ¼ cups of berries]
  • ¾ cup simple syrup
  • 1 bottle of red wine
  • ½ cup triple sec [or, better, use a higher quality orange liqueur like Mandarin Napoleon]
  • ½ cup berry-flavored vodka
  • 1 cup orange juice [fresh squeezed if you can]


In a saucepan, combine all of the berries with simple syrup over low heat. Stir constantly until the berries just being to soften and discolor. Set aside

Combine the remaining ingredients in a large ceramic or glass container. Add the berry mixture [berries and liquid], and stir well. Cover and refrigerate for at least 4 hours. Serve with ice. You may garnish either the pitcher or the individual glasses with berries. In fact, you can freeze berries and substitute those for ice cubes.

Source: 101 Sangrias and Pitcher Drinks by Kim Hassarud