Blend the avocado quickly with lime juice and salt.
Place blended avocado in a bowl and fold in the crème fraîche and lightly whipped pure cream. Taste and adjust seasoning with salt and white pepper.
Dissolve gelatine and add to the avocado mix, set the mix in the fridge for at least 20 minutes.
Combine all ingredients, except the oil, in a food processor and blend until a smooth consistency.
While the blender is still running pour in the olive oil in a steady stream.
Adjust seasoning as required.
Scoop a small quenelle of avocado mousse into a small deep bowl.
Pour a small amount of gazpacho into the bottom of the bowl.
Garnish with blanched, diced tomato, diced cucumber and sea salt.