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Start by making the ice cream, put the peeled and stoned avocadoes into a food processor with the crème fraiche and sugar. Process to a smooth cream.
Then put into an ice cream machine and churn until just frozen. Alternatively transfer to a plastic container and place in the freezer to set. Check occasionally and stir.
Take the finely chopped shallots and cook in olive oil but do not brown. Cut beetroots roughly and add to the pan with the tomatoes. Cook for about five minutes.
Add the garlic and cook for a further five minutes before removing from the heat.
Add 200ml olive oil and 350ml water. Use a stick blender to puree the soup and if too thick add a little more water. Finish with a little cream, salt and pepper.
Serve the soup after chilling well in bowls with a scoop of ice cream and some batons cut from a red apple.
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