Sherry Tomato Granita

• 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

1. Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
2. Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
3. Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
4. Serve granita with vegetable julienne.

tomatoes, cream sherry, sugar, sherry vinegar, celery, cucumber, radishes, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/sherry-tomato-granita-242858 (may not work)