Ingredients

• 4 large ripe tomatoes, chopped
• 3/4 cup tomato juice
• 1/4 cup plus 1/2 teaspoon olive oil, divided
• Juice of 1 lime
• 1 teaspoon hot sauce (preferably Tabasco)
• 1/2 teaspoon 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 chips, crushed
• 12 leaves cilantro, roughly chopped

Instructions

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. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. 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. 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 teaspoon 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 cilantro.