Avocado with Savory Tomato Sorbet and Chips

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

• Juice of 1 lime

• 1 teaspoon hot sauce (preferably Tabasco)

• 1/2 teaspoons sea salt, divided

• 1 small onion, diced

• 2 ripe avocados

• Olive oil cooking spray

• 1 small lime, peeled, membranes removed from segments, and segments diced

• 8 baked corn crisps, crushed

• 12 leaves coriander, roughly chopped

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.

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