Avocado with Savory Tomato Sorbet and Chips

Ingredients

• 2  avocados ripe
• 12 leaves cilantro leaves roughly chopped
• 8  baked corn chips crushed
• 1 teaspoon hot sauce (preferably Tabasco)
• 1  juice of lime 
• 1 small lime diced peeled
• 0.3 cup olive oil divided
• 1 small onion diced
• 0.5 teaspoon sea salt divided
• 0.8 cup sacremento tomato juice 
• 4 large tomatoes ripe chopped

Equipment

• food processor
• sauce pan
• sieve
• blender
• plastic wrap
• ice cream machine

Directions

1. Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids.
2. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer.
3. Heat remaining 1/4 cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more.
4. 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).
5. Place diced lime on and around avocado.
6. Sprinkle with remaining 1/4 teaspoon salt.
7. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper.
8. Garnish with cilantro.
9. Self