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Avocado with Savory Tomato Sorbet and Chips

['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']

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.

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