Ingredients

2 ripe, soft avocados, about 1/2 pound each
1/2 cup sour cream
3 tablespoons lime juice
2/3 cup sugar
1/2 teaspoon salt
1 fresh jalapeno, seeded, veined and roughly chopped (optional)
1 cup light cream

Peel and pit the avocados. Roughly chop the avocados and place in a food processor along with the sour cream, lime juice, sugar, salt and jalapeno. Process until smooth. Transfer the puree to a medium mixing bowl and stir in the cream. Cover and refrigerate until well chilled.
Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. When finished, transfer the soft ice cream to a freezer-safe container and freeze at least 2 hours, or until firm.
To serve, place 1 scoop of ice cream in a chilled bowl of gazpacho. Makes about 3 cups.

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 onion
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 freshly ground black pepper

Directions

Combine all the ingredients in a medium bowl and mix well. Cover and refrigerate at least 6 hours. This soup can be made up to 3 days in advance. Makes about 6 cups.