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from the heat and remove the celery and onion. Add the gelatin and blend well. Pour into ice cube trays or shallow loaf pans and place in a freezer for 1-3 hours or until nearly frozen.
Place the sorbet and herbs in a food processor fitted with a steel blade. Using the pulsing action, pulse 3-4 times to partially break up the sorbet and mix in the herbs. Refreeze the sorbet for 2-3 hours. Serve with an ice cream scoop.
Gazpachos are a favorite summer dish.
Tomato Yogurt Gazpacho
5 cups peeled, seeded, chopped tomatoes
1/4 cup sliced scallion
2 tablespoons minced fresh parsley
1/4 cup minced fresh fennel
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