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READY IN 40 mins

Tomato Cold Soup with Parmesan Cheese Ice Cream

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"It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor." — VICENÇ

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Original recipe makes 6 servings Change Servings

18 plum tomatoes, chopped
6 leaves fresh basil, julienned
2 cups extra-virgin olive oil, or as needed
1/2 cup freshly grated Parmesan cheese

1/4 cup cream
salt to taste
freshly ground black pepper to taste

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Directions

Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.

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PREP 30 mins
COOK 10 mins
READY IN 40 mins

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Reviews More Reviews

Jun 06, 2004

The recipe is great. However, I suspect that oil is two tablespoons, not two cups. I tried using two tablespoons and it was oily enough. Try and go for Garrigues or Siurana oil from Spain.

—MCALPENA

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4 Ratings

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Nutrition

Calories
769 kcal
38%

Carbohydrates
7.9 g
3%

Cholesterol
19 mg
6%

Fat
80.6 g
124%

Fiber
2.2 g
9%

Protein
4.4 g
9%

Sodium
115 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato Cold Soup with Parmesan Cheese Ice Cream

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 769
Calories from Fat: 726

% Daily Value *
Total Fat 80.6g 124 %
Saturated Fat 13.9g 70 %
Cholesterol 19mg 6 %
Sodium 115mg 5 %
** Potassium 458mg 13 %
Total Carbohydrates 7.9g 3 %
Dietary Fiber 2.2g 9 %
Protein 4.4g 9 %
Sugars 5g
** Vitamin A 35 %
** Vitamin C 40 %
** Calcium 12 %
** Iron 6 %
** Thiamin 12 %
** Niacin 14 %
** Vitamin B6 10 %
** Magnesium 9 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.