Avocado with Savory Tomato Sorbet and Chips

By tommy123400

Ingredients
  • 4 large ripe tomatoes, chopped

  • ¾ cup tomato juice

  • ¼ cup plus ½ teaspoon olive oil, divided

  • Juice of 1 lime

  • 1 teaspoon hot sauce (preferably Tabasco)

  • ½ teaspoon sea salt, divided

  • 1 small onion, diced

  • 2 ripe avocados

  • Olive oil cooking spray

  • 1 small lime, peeled, membranes removed from segments, and segments diced

  • 8 baked corn chips, crushed

  • 12 leaves cilantro, roughly chopped

Directions
  1. Blend tomatoes, tomato juice, ½ teaspoon oil, lime juice and hot sauce with ½ cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add ¼ teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining ¼ cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh sieve; discard solids. Set aside. Slice avocado thinly and divide among 8 small plates, fanning out slices to form a flat surface. Coat avocado with cooking spray; cover with plastic wrap until needed (to prevent oxidation). Place diced lime on and around avocado. Sprinkle with remaining ¼ teaspoon salt. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper. Garnish with cilantro


Nutritional Facts

Servings
8
Per serving
Calories
129
Fat
10.3g
Carbohydrates
10.1g
Fiber
3.9g
Protein
1.9g

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