Herb Rice Waffles with Gazpacho Ice Cream

If it’s hot and humid outside, only gazpacho ice cream will help you!

You see, the heat is starting to have a brain-shredding effect, and the increase in cold vegetable soup much-blogged about in recent weeks is logical, right? I’m stealing a soup recipe from Cucina Piccina (thank you!) because it already includes an ingredient that I think is fitting for the ice cream version - melon! I’m adopting the recipe almost identically

• 1 mini cucumber
• one small red and yellow bell pepper each
• 1/2 large green bell pepper
• 9 ripe vine tomatoes
• 1 small carrot
• 1 small fennel bulb
• 2 red spring onions, save some green for decoration
• 3 small garlic cloves
• 400 ml vegetable juice
• 2 tablespoons olive oil
• 1 tsp piment d’Espelette
• 1 dash of white wine
• 1/4 watermelon
• a good amount of salt,
• pepper
• 1 sprig tarragon
• 1 small ladle of invert sugar

everything is peeled, seeded, cleaned, chopped and then pureed with a magic wand. I grill the peppers in the oven, this gives a little more flavor and I can peel off the skin. And then first for 30 minutes in the freezer, so that the poor ice cream machine does not groan so afterwards.

The waffle batter is improvised:

• 150 g cooked basmati rice from the day before
• 2 eggs
• 1/4 l milk
• 2 small sprigs of rosemary, finely chopped
• 2 handfuls of basil, finely chopped
• 1 spring onion, finely grated with the Microplane
• 8 good tablespoons of double flour 405
• 1 teaspoon baking soda
• nutmeg
• salt
• pepper

The guacamole planned as a “sauce” to go with this is cancelled due to a rock hard avocado. I mix instead

• 1 cup creme fraiche
• juice of 1 lime
• 1 tablespoon cane sugar

this fits perfectly, the acidity complements the vegetable ice cream perfectly.

When I started, it was 34 degrees outside. In between was doomsday thunderstorm and now it’s 19. The ice cream was still “first choice”! Unfortunately, I ate too much of it…

Herb rice waffles with gazpacho icecream balls and basil leaves