Avocado Ice Cream And Gazpacho Recipes

AVOCADO GAZPACHO

Steps:

• Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

CREAMY AVOCADO GAZPACHO

Steps:

• Combine all of the ingredients in a blender in the order listed.
• Start blender on low speed for a few seconds, then switch to high; blend until creamy and smooth, about 1 1/2 minutes.
• Pour into 2 soup bowls.
• Dice reserved avocado and gently drop them into the center of the bowl.
• Add a mint leaf and sprinkle diced avocado with paprika if desired.
• Enjoy!

GAZPACHO WITH AVOCADO PURéE

Steps:

• Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Place tomatoes in processor. Using on/off turns, chop to coarse puree. Transfer puree to strainer; let drain 30 minutes, stirring often.
• Combine tomato puree, chicken broth, onion, 1/3 cup lime juice, garlic, parsley, chives, and cilantro in large bowl. Season gazpacho with salt and pepper. Chill 2 hours or up to 1 day.
• Blend avocados, chiles, 2 tablespoons water, and 1/3 cup lime juice in processor until smooth. Season with salt; add more water to thin if desired.
• Ladle gazpacho into bowls. Top with avocado puree, then drizzle of oil.

AVOCADO ICE CREAM

Steps:

• Remove pit from avocados. Score avocado and put flesh in blender. Add all ingredients and blend until smooth. Place mixture in ice cream machine and mix until ice cream consistancy (about 15 minutes). Remove and enjoy!
• Note: For soft ice cream enjoy right away. For a firmer texture place in freezer for a few hours.

AVOCADO GAZPACHO

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.

AVOCADO ICE CREAM AND GAZPACHO

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.