Avocado Ice Cream And Gazpacho

• 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

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.

avocados, sour cream, lime juice, sugar, salt, jalapeno pepper, light cream, gazpacho, tomato juice, red wine vinegar, lemon juice, worcestershire sauce, chili sauce, vegetable broth, celery, onions, garlic, cucumber, green bell pepper, salt, fresh ground black pepper

Taken from www.food.com/recipe/avocado-ice-cream-and-gazpacho-176724 (may not work)