Recetas
Recetas veganas
Aguacate con Sorbete de Tomate Salado y Chips

Aguacate con Sorbete de Tomate Salado y Chips

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 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
Zumo de 1 lima
1 teaspoon hot sauce (preferably Tabasco)
1/2 teaspoons sea salt, divided
1 cebolla pequeña, picada
2 ripe avocados
Spray de aceite de oliva para cocinar
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.