5 large, ripe tomatoes, cut into quarters
½ cucumber, peeled, seeded and coarsely chopped
½ pepper of any color, red, yellow, purple or green, seeded and coarsely chopped
2 cloves garlic, quartered
1 Tablespoon kosher salt
1 teaspoon, ground red pepper corns
1 teaspoon, Piment d’Espelette (or any other hot powered chili)
¾ cup EVO
1 teaspoon Saba or Balsamic vinegar
1. Put everything in a food processor and process until finely pureed.
2. Place into a popsicle mold along with a wooden stick and freeze. (Follow the instructions from the mold manufacture.)
3. As this makes 16 popsicles, you’ll need to do this in two patches.
4. Tip: When you add gazpacho in the molds, leave ½ inch space from the top as mixture will expand during freezing process.
Beverage Recommendations: A heady rosé such as a Rioja Rosado, Sauvignon Blanc from New Zealand or a Rías Baixas Albariño. Margaritas work too!