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)

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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