Avocado Ice Cream And Gazpacho Recipes

AVOCADO GAZPACHO

Avocado Gazpacho image

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

AVOCADO ICE CREAM AND GAZPACHO

Avocado Ice Cream and Gazpacho image

Make and share this Avocado Ice Cream and Gazpacho recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 1h20m

Yield 3 cups ice cream

Number Of Ingredients 20

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
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

Steps:

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.

Nutrition Facts : Calories 703.3, Fat 43.5, SaturatedFat 17.6, Cholesterol 69.7, Sodium 1546, Carbohydrate 80.3, Fiber 11.7, Sugar 58.1, Protein 9.2

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