Why You’ll Love This Recipe
This soup is a delicious blend of fresh, ripe tomatoes and fragrant basil, making it incredibly light and full of flavor. The addition of Parmesan cheese ice cream adds an unexpected twist, offering a cool, creamy, and slightly salty contrast that perfectly complements the soup. It’s an elegant and sophisticated dish that feels special but is surprisingly simple to make.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soup
- 18 plum tomatoes, chopped
- 6 leaves fresh basil, julienned
- 2 tablespoons extra-virgin olive oil (or more as needed)
- ½ cup freshly grated Parmesan cheese
- ¼ cup cream
- Salt to taste
- Freshly ground black pepper to taste
directions
Prepare the soup
- Blend the tomatoes and basil: Place the chopped tomatoes and julienned basil into a large pot or bowl. Using a stick blender, food processor, or regular blender, puree the tomatoes and basil together until smooth. Gradually add the olive oil while blending to form a good emulsion. If you’re pureeing the mixture in smaller batches, add a little oil to each batch.
- Season: Season the soup with salt and freshly ground black pepper, but keep in mind that the Parmesan ice cream will add saltiness, so adjust accordingly.
- Chill the soup: Transfer the soup to the refrigerator while you prepare the Parmesan ice cream.
Make the Parmesan cheese ice cream
- Heat the cream: In a small saucepan over medium heat, heat the cream until it begins to warm up.
- Add Parmesan: Stir in the grated Parmesan cheese and continue cooking, stirring constantly, until the cheese has melted and the mixture is smooth and uniform. Season with a dash of freshly ground black pepper, then remove the mixture from the heat and transfer to a small bowl to cool.
- Chill: Once the mixture has cooled slightly, place it in the freezer to firm up. Stir occasionally while freezing to ensure it freezes evenly and smoothly.
Assemble and serve
- Strain the soup: After the soup has chilled, pass it through a chinois, food mill, or strainer with medium holes to remove any bits of peel and seeds, leaving you with a smooth, creamy liquid.
- Serve the soup: Ladle the chilled soup into small bowls or large cups.
- Add the ice cream: Using a dessert spoon, form small balls of the frozen Parmesan ice cream and place one ball in each serving just before serving the soup.
Servings and timing
- Servings: 6
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes (plus 1 hour for chilling)
Variations
- Vegan version: Use coconut cream or a plant-based cream in place of dairy cream, and substitute vegan Parmesan for the cheese.
- Herb additions: Add other herbs like thyme or rosemary to the soup for additional flavor.
- Spicy kick: Add a touch of chili flakes or a dash of hot sauce to the soup to spice things up.
- Balsamic glaze: Drizzle a little balsamic glaze over the soup before serving for a sweet and tangy finish.
storage/reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup can be frozen, but the texture of the ice cream may change slightly after freezing and thawing. Store in freezer-safe containers for up to 1 month.
- Reheating: This is a cold soup, so no reheating is necessary. Just chill in the refrigerator and serve as needed.
FAQs
1. Can I make the soup ahead of time?
Yes, the soup can be made a day in advance and stored in the refrigerator. Just make sure it’s completely chilled before serving.
2. Can I use fresh Parmesan instead of pre-grated?
Yes, freshly grated Parmesan will give you a more intense, rich flavor, and it’s recommended for this recipe.
3. What if I don’t have a stick blender or food processor?
You can use a regular blender, but do it in batches. Just make sure to blend until the soup is smooth and well-emulsified.
4. Can I use a different cheese for the ice cream?
While Parmesan is traditional, you can experiment with other cheeses, like Pecorino Romano or Grana Padano, for different flavors. However, Parmesan is best for the balance of salty and creamy.
5. How do I make sure the Parmesan ice cream freezes evenly?
Stir the cheese mixture occasionally while freezing to prevent it from becoming too hard or unevenly frozen.
6. Can I serve this soup warm instead of cold?
While this soup is typically served cold, you can serve it warm if you prefer. Just be sure to add the Parmesan ice cream last so it doesn’t melt too quickly.
7. How do I store leftover Parmesan ice cream?
Store any leftover ice cream in an airtight container in the freezer for up to 1 month.
8. Can I use different tomatoes for this recipe?
Plum tomatoes are ideal for their rich flavor, but you can substitute with other types of ripe tomatoes as long as they’re sweet and juicy.
9. How can I make the soup sweeter?
If you’d like a slightly sweeter flavor, add a pinch of sugar to the soup while blending, or use a sweeter tomato variety.
10. Can I make this a one-bowl dish?
Yes, you can serve the soup in bowls with a larger portion of Parmesan ice cream if you prefer a more substantial serving.
Conclusion
Tomato Cold Soup with Parmesan Cheese Ice Cream is a creative and refreshing dish that combines the savory depth of tomatoes with the rich, creamy taste of Parmesan cheese. Whether you serve it as an appetizer or a main dish, this soup is sure to impress with its unique pairing of flavors and textures. It’s simple, flavorful, and perfect for enjoying during the warmer months!
Tomato Cold Soup with Parmesan Cheese Ice Cream
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (plus 1 hour for chilling)
- Yield: 6 servings
- Category: Soup
- Method: Blending, Freezing
- Cuisine: Italian
- Diet: Vegetarian
Description
Tomato Cold Soup with Parmesan Cheese Ice Cream is a refreshing, unique dish combining sweet tomatoes, fragrant basil, and savory Parmesan ice cream. A perfect summer appetizer or light meal.
Ingredients
For the soup
18 plum tomatoes, chopped
6 leaves fresh basil, julienned
2 tablespoons extra-virgin olive oil (or more as needed)
½ cup freshly grated Parmesan cheese
¼ cup cream
Salt to taste
Freshly ground black pepper to taste
For the Parmesan cheese ice cream
2 tablespoons sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the soup: Blend chopped tomatoes and basil in a blender, adding olive oil gradually to form a smooth emulsion. Season with salt and pepper. Chill the soup for 1 hour.
- Make the Parmesan cheese ice cream: Heat the cream in a saucepan, add grated Parmesan, and stir until smooth. Let it cool, then place in the freezer to firm up, stirring occasionally.
- Assemble and serve: Strain the soup to remove seeds and skins. Pour into bowls, add a scoop of Parmesan ice cream, and garnish with mint or basil.
Notes
For a vegan version, use coconut cream and vegan Parmesan cheese.
Experiment with other cheeses like Pecorino Romano or Grana Padano for different flavors in the ice cream.
Spice it up with a touch of chili flakes in the soup or on top of the ice cream.
For a sweeter soup, add a pinch of sugar during blending.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
