Tomato Sherbet in Avocados

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* Exported from MasterCook *

 

Tomato Sherbet in Avocados

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 6 Preparation Time :0:00

Categories : Beware Worcestershire Sauce Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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2 cups tomato puree (see note)

1/2 cup grated onion

1/4 cup celery including a few leaves -- finely chopped

2 cloves garlic, crushed, peeled and finely minced

1 tablespoon fresh basil finely chopped plus 6 whole -- sprigs for

garnish

1 small cucumber, peeled and chopped fine

2 lemons, cut in half

Salt and cayenne pepper

1 tablespoon Worcestershire sauce

1 cup mayonnaise (preferably homemade)

3 ripe avocados

 

In a large mixing bowl, mix together the tomato puree, onion, celery, garlic,

basil, cucumber, and the juice of one of the lemons. Season with a healthy pinch

or so of salt, a pinch of cayenne to taste, and the Worcestershire sauce. Stir

in the mayonnaise and beat until smooth. Cover and refrigerate until chilled, at

least 2 hours or overnight.

 

You can freeze the sherbet in an ice-cream freezer, following the manufacturer's

directions for your freezer. Or pour the mixture into a shallow pan, cover with

plastic wrap, and put it in the freezer. When the mixture is frozen solid (about

4 hours), break it up and put it in the bowl of a food processor fritted with a

steel blade. Whirl it until it is fluffy, but don't over process it and let it

get slushy. Pour it back into the freezing container and freeze until solid,

about 1 hour more.

 

Chill individual serving plates for at least half an hour before you plan to

serve the sherbet. Just before serving, split each avocado lengthwise and remove

the pit. You can peel the avocados, if you like, but that isn't necessary. Slice

off a little of the rounded side of each half avocado so that it lies flat.

Squeeze a little lemon juice over them to prevent discoloration, and place them

on the chilled plated, pit side up. Fill the pit cavity of each with a scoop of

the sherbet, garnish with basil leaves, and serve at once.

 

 

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NOTES : You can use fresh tomatoes for the puree, but only when they are really

good and truly vine ripened. You'll need 2 pounds (3 to 4 large) of tomatoes for

2 cups puree. Scald and peel the tomatoes, split them crosswise, and squeeze out

the seeds. Puree the tomatoes through a food mill or in a blender or food

processor.