Two-Tomato Gazpacho With Avocado Ice Cream

Soups & Stews

Recipe courtesy of Chef Bob Iacavone

Serves 8

Ingredients: 

 

Yellow Gazpacho:

  • 2 yellow tomatoes
  • 1 pinch cumin
  • 1 teaspoon fresh cilantro, chopped
  • 1 cup tomato juice
  • 2 tablespoons champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon sugar

Red Gazpacho:

  • 2 ripe red tomatoes
  • 1 cup tomato juice
  • 1/2 teaspoon ground coriander
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sugar

Avocado Ice Cream:

  • 2 ripe avocados
  • 2 cups heavy cream
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sugar
  • 1/2 cup sour cream

red and green soup

Method: 

Yellow Gazpacho:

Purée all ingredients in a blender. Chill in refrigerator.

Red Gazpacho: 
Purée all ingredients in a blender. Chill in refrigerator.

Avocado Ice Cream: 
To make avocado ice cream, purée all ingredients together. Spin in ice cream machine until frozen and smooth.

Assembly: Ladle the yellow and red gazpacho in a chilled soup bowl at the same time, using 2 ladles to achieve the yin/yang presentation.
Place one small scoop of avocado ice cream in the center of the bowl. If desired, add a pinch of jumbo lump crabmeat on top of the ice cream.
Serve immediately.

Louisiana Recipes Weekly



 

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