Name: RECIPE: Andalusian Gazpacho (Gazpacho Andaluz)
Ingredients: 2 lbs very ripe tomatoes, roughly chopped; 1 medium green bell pepper, seeded and chopped; 1 cucumber, peeled and chopped; 1/2 medium yellow onion, peeled and chopped; 1 large garlic clove, peeled; 2 Tbsps white wine vinegar, to taste; Fine sea salt, to taste; 4–6 Tbsps olive oil; Cold filtered water or ice cubes, as needed

Description

There is no wrong way to make an icebox cake. Layer your favorite store-bought cookies or cake with fresh fruit, jam, and frozen dessert like ice cream or sorbet. Set in the freezer and enjoy when you’re ready. It’s minimum effort with maximum impact for lazy summer days. This plant-based version features berries and vanilla, but feel free to make it your own!

Ingredients

Units Scale

2 pints vanilla dairy-free ice cream, slightly thawed, divided
3 cups vanilla wafers, divided
1 pint strawberry sorbet, slightly thawed
3 cups fresh strawberries, divided
1 1/2 cups dairy-free whipped topping
1 cup fresh raspberries
1 cup fresh blueberries

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Instructions

Line a 10-by-5-inch loaf pan with parchment paper. Spread the first pint of vanilla ice cream across the bottom of the pan. Crush 2 cups of vanilla wafers and sprinkle on top.
Next, spread the pint of strawberry sorbet over the cookies. Slice 2 cups of fresh strawberries and layer the slices over the sorbet. Crush the remaining cup of vanilla wafers and sprinkle atop the sliced strawberries.
Spread the second pint of vanilla ice cream as the final layer. Press everything down as you spread. Top with a layer of parchment and place in the freezer to set overnight.
Carefully remove the icebox cake from the freezer and top with the whipped topping. Add fresh raspberries, blueberries, and more strawberries on top and slice to serve.