Avocado with Savory Tomato Sorbet and Chips
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 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.
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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
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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