2 large ripe Hass avocados 1/3 cup diced onion Juice from 2 limes 1 1/2 cups Greek yogurt 1 jalapeno, seeded and diced 1 1/2 teaspoons kosher salt 1/2 cup tomatoes, cut into small dice 3 teaspoons best-quality olive oil Cilantro leaves for garnish

Step 1 Scoop out the avocado flesh and place it in a food processor. Add the onion, lime juice, yogurt, jalapeno and salt and process until smooth.

Step 2 Put the mixture into a shallow rectangular glass dish, cover and freeze, stirring the mixture with a fork every 30 minutes to maintain a creamy consistency, until the glace is scoopable, about 2 hours, 45 minutes.

Step 3Serve two small scoops in each of six highball glasses. Add a sprinkle of diced tomato, a drizzle of olive oil (about one-half teaspoon in each glass) and three to four cilantro leaves.

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