Avocado with Savory Tomato Sorbet and Chips
An elegant appetizer featuring creamy avocado slices topped with a refreshing tomato sorbet, drizzled with aromatic onion oil, and garnished with crushed corn chips and fresh cilantro.
Ingredients
- •4 whole large ripe tomatoes, chopped
- •¾ cup tomato juice
- •¼ cup olive oil
- •1 whole lime juice
- •1 teaspoon hot sauce
- •½ teaspoon sea salt
- •1 whole small onion
- •2 whole ripe avocados
- •1 spray Olive oil cooking spray
- •1 whole small lime
- •8 whole baked corn chips
- •12 leaves cilantro
- •roughly chopped
Cooking Instructions
- 1.
Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 1/4 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 1/4 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.
60 min
