Avocado Ice Cream and Gazpacho

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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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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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