Avocado Ice Cream and Gazpacho |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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An unusual but very interesting combination. Ingredients:
2 ripe soft avocados (about 1/2 lb. each) |
1/2 cup sour cream |
3 tablespoons lime juice |
2/3 cup sugar |
1/2 teaspoon salt |
1 fresh jalapeno pepper, seeded, veined, and roughly chopped (optional) |
1 cup light cream |
3 cups tomato juice |
2 tablespoons red wine vinegar |
2 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1/4 teaspoon chili sauce |
1 cup vegetable broth |
1 cup minced celery |
2 tablespoons minced onions |
1 teaspoon minced garlic |
1 small cucumber, peeled, seeded, and finely chopped |
1 small green bell pepper, seeded and finely chopped |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. To make the ice cream: peel and pit the avocados; roughly chop them and place in a food processor along with the sour cream, lime juice, sugar, salt, and jalapeno.
2. Process until smooth; transfer mixture to a medium mixing bowl; stir in the cream.
3. Cover and refrigerate until well chilled.
4. Stir the chilled mixture; then freeze in an ice cream maker by following the manufacturer’s directions.
5. When finished, transfer the soft ice cream to a freezer-safe container; freeze several hours or until firm.
6. To make the Gazpacho: Combine all the Gazpacho ingredients in a bowl; stir to mix well.
7. Cover and refrigerate at least 6 hours (soup can be made up to 3 days in advance).
8. To serve: place 1 scoop of ice cream in a chilled bowl of gazpacho.
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