Gazpacho Sorbet

From epicurious.com
Makes 4 (first course) servings.

1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 lb ripe tomatoes, cored and quartered
1/2 large red bell pepper, coarsely chopped
1/4 cup coarsely chopped sweet onion such as Vidalia
1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered
2 tablespoons Sherry vinegar (preferably "reserva")
1 tablespoon orujo (Spanish clear brandy), grappa , or aquavit
1 1/4 teaspoons sugar
2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
For drizzling: 3 tablespoons balsamic vinegar

Soften gelatin in hot water 1 minute.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible.
Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids.
Discard solids.
Chill until cold, about 1 hour, then freeze in ice cream maker.
Transfer sorbet to an airtight container and put in freezer to harden.

Reduce balsamic vinegar: Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.