Avocado Cream With A Hot Tomato Ice Cube

Part of a wonderful three course lunch at chez cecile (chef stephane pitre)

Avocado cream.

Stone the avocados and remove the skins.

Blend them in a blender or , my preference , with an immersion blender , with the lemon juice.

Thin with heavy cream until the batter is smooth.

Add salt , pepper and tabasco to taste.

Spicy tomato ice cube.

Mix remaining ingredients and pour into an ice cube tray.

Refrigerate for 2 hours.

Serve the avocado cream in a small glass , top with an ice cube and drizzle with a streak of olive oil.

avocados, lemon, cream, tabasco sauce, tomato juice, celery salt