Tomato Soup in an ice cream maker? This innovative twist on gazpacho would be an excellent first course in a tasting menu. The luscious coloured sorbet is served over a bed of diced apple aspic and is drizzled with high quality balsamic vinegar. This recipe is not for beginners or impatient cooks, however most of the work for this dish can be done ahead of time. The sorbet can be made 3 days ahead and stored, covered in the freezer. The aspic can be prepared up to 2 days ahead of service, covered and stored in the refrigerator. From the August 2002 issue of Gourmet magazine.