AVOCADO ICE CREAM AND GAZPACHO

MAKES ABOUT 3 CUPS

WHEN I first tasted avocado ice cream, I knew I was on to something.
When I tasted it in a bowl of crunchy, spicy gazpacho, I knew it was
something special. This unusual combination makes a wonderful midsummer
lunch, a refreshing afternoon snack, or an elegant first course for dinner.

2 ripe, soft avocados, about ½ pound each
½ cup sour cream
3 tablespoons lime juice
2/3 cup sugar
½ teaspoon salt
1 fresh jalapeño, seeded, veined, and roughly chopped (optional)
1 cup light cream

Peel and pit the avocados. Roughly chop the avocados and place in a food
processor along with the sour cream, lime juice, sugar, salt, and jalapeño.
Process until smooth. Transfer the puree to a medium mixing bowl and
stir in the cream. Cover and refrigerate until well chilled.

Stir the chilled mixture, then freeze in your ice cream machine according
to the manufacturer’s instructions. When finished, transfer the soft ice
cream to a freezer-safe container and freeze at least 2 hours, or until firm.
To serve, place 1 scoop of ice cream in a chilled bowl of gazpacho.

GAZPACHO

MAKES ABOUT 6 CUPS

Combine all the ingredients in a medium bowl and mix well. Cover and
refrigerate at least 6 hours. This soup can be made up to 3 days in advance.

3 cups tomato juice
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon chili sauce
1 cup vegetable broth
1 cup minced celery
2 tablespoons minced onion
1 teaspoon minced garlic
1 small cucumber, peeled, seeded, and finely chopped
1 small green bell pepper, seeded, and finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper