Avocado Ice Cream and Gazpacho

Submitted by ratherbeswimmin

"An unusual but very interesting combination."

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Yields: 3 cups ice cream

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

• Gazpacho

• 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.