Two-Tomato Gazpacho With Avocado Ice Cream
Soups & Stews
Recipe courtesy of Chef Bob Iacavone
Serves 8
Ingredients:
Yellow Gazpacho:
Red Gazpacho:
Avocado Ice Cream:
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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.
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