Avocado Ice Cream and Gazpacho

Categories: Frozen Desserts

Ingredients

• 2 ripe, soft avocados, about 1/2 lb. each
• 1/2 cup sour cream
• 3 Tbsp. lime juice
• 2/3 cup sugar
• 1/2 tsp. salt
• 1 fresh jalapeno, seeded, veined and roughly chopped (optional)
• 1 cup light cream
• Gazpacho:
• 3 cups tomato juice
• 2 Tbsp. red wine vinegar
• 2 Tbsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1/4 tsp. chili sauce
• 1 cup vegetable broth
• 1 cup minced celery
• 2 Tbsp. minced garlic
• 1 small cucumber, peeled, seeded, and finely chopped
• 1 small green bell pepper, seeded, and finely chopped
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions

1. Peel and pit the avocados. Roughly chop the avocados and place in a food processor along with the sour cream, lime juice, sugar, salt and jalapeno. Process until smooth. Transfer the puree to a medium mixing bowl and stir in the cream. Cover and refrigerate until well chilled.
2. Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. when finished, transfer the soft ice cream to a freezer-safe container and freeze at least 2 hours, or until firm.
3. To serve, place 1 scoop of ice cream in a chilled bowl of gazpacho.

4. makes about 3 cups.

5. For Gazpacho: Combine all the ingredients in a medium bowl and mix well. Cover and refrigerate at least 6 hours. This soup can be made up to 3 days in advance.

6. makes about 6 cups.

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