Recipe Tomato Cold Soup with Parmesan Cheese Ice Cream (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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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