Issue Date: July, 2011
Serves: Serves 8
Pairings:
Courtesy of: Chef Bob Iacavone

Ingredients:

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

Instructions:

Purée all ingredients in a blender. Chill in refrigerator.

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

Purée all ingredients in a blender. Chill in refrigerator.

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

Purée all ingredients together. Spin in ice cream machine until frozen and smooth.

Assembly:

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.