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Tomato Cold Soup with Parmesan Cheese Ice Cream

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.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4526.9 kcal

Equipment

  • 1 Blender or Food Processor (or stick blender)
  • 1 Fine-Mesh Strainer (or chinois/food mill)
  • 1 Small Saucepan
  • 1 Large Mixing Bowl
  • 1 Dessert Spoon

Ingredients
  

Main

  • 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

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.

Notes

The success of this elegant soup hinges on ingredient quality. Source the ripest, most flavorful plum tomatoes and a high-grade extra-virgin olive oil; these are non-negotiable. Achieving a perfect emulsion with the olive oil during pureeing is crucial for a velvety mouthfeel – blend slowly and steadily. For the Parmesan ice cream, ensure the cheese fully melts into the cream for a smooth texture, and remember to cool it thoroughly before freezing to promote even crystallization. When straining the soup, patience is key to remove all solids for that desired creamy, non-juicy consistency. Balance seasoning carefully, as the Parmesan will contribute significant salinity. A subtle hint of fresh thyme or a drop of balsamic reduction could further elevate the tomato's depth.