Chilled Tomato Soup with Parmesan Ice Cream

Follow our step-by-step guide on how to make Chilled Tomato Soup with Parmesan Ice Cream.

1. Step 1

   Begin by combining the chopped tomatoes and julienned basil in a spacious pot or bowl.

2. Step 2

   Blend the mixture until it reaches a silky smooth consistency using a stick blender, food processor, or traditional blender.

3. Step 3

   As you blend, gradually drizzle in the olive oil to create a luscious emulsion; if you're working in batches, add a splash of oil to each portion.

4. Step 4

   Season the vibrant mixture with salt and freshly cracked black pepper, keeping in mind that the Parmesan ice cream will contribute its own saltiness.

5. Step 5

   Chill the tomato blend in the refrigerator while you prepare the ice cream.

6. Step 6

   In a small saucepan over medium heat, gently warm the cream.

7. Step 7

   Stir in the grated Parmesan cheese, cooking and stirring until the cheese melts completely and the mixture is velvety.

8. Step 8

   Add a hint of freshly cracked black pepper for an extra kick, then transfer the mixture to a small bowl to cool, ensuring it freezes evenly later.

9. Step 9

   Once the cheese mixture has cooled slightly, pop it into the freezer to firm up.

10. Step 10

    After the tomato blend has chilled, strain it through a chinois, food mill, or medium-holed strainer to eliminate any bits of peel and seeds, resulting in a creamy, smooth liquid.

11. Step 11

    When ready to serve, ladle the chilled tomato soup into small bowls or large cups.

12. Step 12

    Use a dessert spoon to scoop out delicate balls of the frozen Parmesan ice cream, placing one in each bowl just before serving.

13. Step 13

    This delightful combination of flavors will elevate your dining experience, making each spoonful a refreshing treat.