2 ripe avocados
1/3 cup cream
2 drops Tabasco sauce
1 can of tomato juice
1 pinch celery salt
Stone the avocados and remove the skins. Blend them in a soup 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.
This recipe was created by Stéphane Pitré, chef at Chez Cécile in Paris.