Two-Tomato Gazpacho With Avocado Ice Cream

Soups & Stews

Serves 8

Recipe courtesy of Chef Bob Iacavone

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.