Its 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
Prep Time
40 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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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