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Two-Tomato Gazpacho with Avocado Ice Cream
Category: Sides

Servings: 8


Yellow Gazpacho:

  • 2 yellow tomatoes
  • 1 pinch cumin
  • 1 teaspoon chopped fresh cilantro
  • 1 cup tomato juice
  • 2 tablespoons champagne vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ½ teaspoon sugar

Red Gazpacho:

  • 2 ripe red tomatoes
  • 1 cup tomato juice
  • ½ teaspoon ground coriander
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sugar

Avocado Ice Cream:

  • 2 ripe avocados
  • 2 cups heavy cream
  • ½ teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sugar
  • ½ cup sour cream


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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