Name: Sherry Tomato Granita
Yield: Makes 6 to 8 (light first course) servings
Ingredients: 1 pound beefsteak tomatoes, cut into 2-inch wedges; 1/2 cup cream Sherry; 1 teaspoon sugar; 1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided; 2 celery ribs; 1/2 seedless cucumber; 2 large radishes; 1/2 teaspoon extra-virgin olive oil

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Photo by Romulo Yanes

Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

Cooks' note:

Granita can be made 3 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.

Recipe notes

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