Ingredients
- plum tomatoes, chopped
- leaves fresh basil, julienned
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- ¼ cup heavy cream
- salt to taste
- freshly ground black pepper to taste
Instructions
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Step 1
Start by pureeing the chopped tomatoes and basil together using an immersion blender or food processor. With the motor running, slowly drizzle in the olive oil to create a smooth emulsion. I usually divide the mixture into two batches for easier blending. Season with salt and pepper, keeping in mind the Parmesan ice cream will add saltiness. Transfer to the fridge to chill. Meanwhile, gently heat the cream in a small saucepan, then whisk in the Parmesan until melted and smooth. Add a crack of black pepper, let it cool slightly, then pop it in the freezer. While it sets, strain the cold tomato soup through a fine-mesh strainer, pressing to extract all the liquid and discard seeds and peels. The result should be silky, not watery. To serve, ladle the soup into bowls and use a dessert spoon to scoop small quenelles of the frozen cheese mixture. Place one on top of each bowl right before serving for a striking contrast of temperatures.