Avocado Ice Cream And Gazpacho - cooking recipe

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
Gazpacho
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

Preparation

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.