Avocado Ice Cream and Gazpacho
- 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
- 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.
- Process until smooth; transfer mixture to a medium mixing bowl; stir in the cream.
- Cover and refrigerate until well chilled.
- Stir the chilled mixture; then freeze in an ice cream maker by following the manufacturer’s directions.
- When finished, transfer the soft ice cream to a freezer-safe container; freeze several hours or until firm.
- To make the Gazpacho: Combine all the Gazpacho ingredients in a bowl; stir to mix well.
- Cover and refrigerate at least 6 hours (soup can be made up to 3 days in advance).
- To serve: place 1 scoop of ice cream in a chilled bowl of gazpacho.
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