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Ricette vegane
Avocado with Savory Tomato Sorbet and Chips

Avocado with Savory Tomato Sorbet and Chips

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant vegan starter reimagines classic Mexican flavours through a sophisticated, modern lens. By pairing the natural creaminess of ripe avocados with a refreshing, savoury tomato sorbet, this dish offers a striking contrast of temperatures and textures. The addition of a homemade onion-infused oil and zesty lime segments provides a complex depth of flavour that elevates the simple ingredients into something truly special for a dinner party or seasonal luncheon.

As a plant-based option, this dish is naturally light yet satisfying, making it an excellent choice for those seeking a healthy and inventive appetiser. The corn crisps provide a necessary crunch, while the fresh coriander adds a bright, aromatic finish. For the best results, ensure your avocados are perfectly ripe and buttery, providing a rich foundation for the cold, piquant sorbet.

Ingredients for Avocado with Savory Tomato Sorbet and Chips

4 large ripe tomatoes, chopped
180ml tomato juice
60ml plus 1/2 teaspoons olive oil, divided
Succo di 1 lime
1 teaspoon hot sauce (preferably Tabasco)
1/2 teaspoons sea salt, divided
1 piccola cipolla, tritata
2 ripe avocados
Spray da cucina all'olio d'oliva
1 small lime, peeled, membranes removed from segments, and segments diced
8 baked corn crisps, crushed
12 leaves coriander, roughly chopped

How to make Avocado with Savory Tomato Sorbet and Chips

Blend tomatoes, tomato juice, 1/2 teaspoons oil, lime juice and hot sauce with 120ml water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoons salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 60ml 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 teaspoons 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 coriander.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.