Chilled tomato soup with Parmesan ice cream

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    Chilled tomato soup with Parmesan ice cream

    Chilled tomato soup with Parmesan ice cream


    9 people made this

    About this recipe: An impressive summertime dinner party starter. Use very ripe tomatoes, good quality olive oil and Parmesan for best flavour.

    Serves: 6 

    • 18 plum tomatoes, chopped
    • 6 leaves fresh basil, julienned
    • 2 to 8 tablespoons extra-virgin olive oil, or as needed
    • salt and freshly ground black pepper to taste
    • 50g (2 oz) freshly grated Parmesan cheese
    • 4 tablespoons double cream

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Place the tomatoes and basil into a large pot or bowl. Use a hand blender, food processor or blender to purée the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If puréeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and freshly ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato mixture in the refrigerator while the ice cream is prepared.
    2. Heat the cream in a small saucepan over medium heat. Stir in the Parmesan, 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 metallic bowl to cool to room temperature. When the cream mixture has cooled a bit, place it in the freezer.
    3. Take the tomato mixture from the refrigerator, and pass it through a medium sieve to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
    4. Serve the cold soup in small bowls or large cups. Make little balls with the frozen cream using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.


    To easily scoop out the frozen ice cream, dip your spoon in hot water before scooping.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (6)


    The recipe is great. However, I suspect that oil is two tablespoons, not two cups. I tried using two tablespoons and it was oily enough. Try and go for Garrigues or Siurana oil from Spain.  -  06 Jun 2004  (Review from Allrecipes US | Canada)


    Made per recipe directions -- blender worked splendidly for mixing. Used heirlooms this time, which are currently in season here, but have used beefsteak with equally satisfying results. So-o-o delicious. MOST excellent to serve as an impressive first course for a summer dinner party.  -  18 Jul 2012  (Review from Allrecipes AU | NZ)


    - Rated on  -  11 Oct 2010  (Review from Allrecipes US | Canada)

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