Avocado Cream With a Hot Tomato Ice Cube
- Reviews 1
Ready In: 2 hrs 15 mins
Serves: 4
Ingredients
- 2 ripe avocados
- 1 lemon
- 1⁄3 cup cream
- 2 drops Tabasco sauce
- 1 cup tomato juice (I use organic, not from concentrate, no salt ( or just pureed, strained tomatoes)
- 1 pinch celery salt
Directions
- Avocado cream
- Stone the avocados and remove the skins. Blend them in a blender or, my preference, with an immersion blender, with the lemon juice.
- Thin with heavy cream until the batter is smooth.
- Add salt, pepper and Tabasco to taste.
- Spicy tomato ice cube
- Mix remaining ingredients and pour into an ice cube tray.
- Refrigerate for 2 hours.
- Serve the avocado cream in a small glass, top with an ice cube and drizzle with a streak of olive oil.
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