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Tomato Cold Soup with Parmesan Cheese Ice Cream
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Enhance tomato soup with premium olive oil, Parmesan, and ripe tomatoes for exquisite taste.
Ingredients:
  • 18 plum tomatoes, chopped
  • 6 leaves fresh basil, julienned
  • 2 cups extra-virgin olive oil, or as needed
  • 0.25 cup cream
  • salt to taste
  • freshly ground black pepper to taste
Instructions:
  • Combine the tomatoes and basil in a large pot or bowl and puree them using a stick blender, food processor, or blender until smooth. Gradually blend in the oil to create a well-emulsified mixture. If blending in batches, add a little oil to each one. Season with salt and pepper, keeping in mind the saltiness of the Parmesan ice cream. Chill the tomato mixture in the refrigerator while preparing the ice cream.
  • In a small saucepan, gently warm the cream over medium heat. Add Parmesan cheese and stir until melted and the mixture is smooth. Season with freshly ground black pepper, transfer to a small bowl to cool slightly for easier freezing. Once slightly cooled, freeze the cheese mixture.
  • Strain the chilled tomato mixture through a chinois, food mill, or strainer with medium holes to achieve a creamy liquid consistency, removing any bits of peel and seeds along the way. Ensure the final result is smooth, not just tomato juice.
  • Present the chilled soup in small bowls or large cups. Form small cheese balls using a dessert spoon from the frozen cheese. Add a Parmesan ice cream ball to each bowl right before serving.

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