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“An unusual but very interesting combination.”
READY IN:
1hr 20mins
YIELD:
3 cups ice cream
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Process until smooth; transfer mixture to a medium mixing bowl; stir in the cream.
  3. Cover and refrigerate until well chilled.
  4. Stir the chilled mixture; then freeze in an ice cream maker by following the manufacturer’s directions.
  5. When finished, transfer the soft ice cream to a freezer-safe container; freeze several hours or until firm.
  6. To make the Gazpacho: Combine all the Gazpacho ingredients in a bowl; stir to mix well.
  7. Cover and refrigerate at least 6 hours (soup can be made up to 3 days in advance).
  8. To serve: place 1 scoop of ice cream in a chilled bowl of gazpacho.

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