Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet

Gazpacho

1 cup cold water

1 cup tomato juice

8 large tomatoes, peeled, seeded, and diced

1 large mango, peeled, seeded, and diced

¹/₄ cup red onion, minced

1 clove garlic, minced

1 cucumber, peeled and diced

1 green bell pepper, seeded and minced

4 scallions, chopped fine

1 orange, juiced, zest set aside for the sorbet

¹/₄ cup fresh lime juice

¹/₄ cup cilantro, chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

¹/₂ teaspoon cayenne pepper

2 teaspoons sugar, if the mango and tomato are not quite ripe

Sorbet

8 ounces Vermont Creamery Fromage Blanc

¹/₈ cup fresh lime juice

1 tablespoon orange zest, (from above)

1 lime, for zest

1 teaspoon sugar