For the most intense flavor, use the ripest, most fragrant plum tomatoes you can find. Roasting the tomatoes before blending can also deepen their sweetness. Adjust the amount of olive oil to achieve your desired consistency. The soup should be rich but not greasy. If you don't have time to make Parmesan ice cream, you can crumble some high-quality Parmesan cheese over the soup instead, though the ice cream offers a delightful textural contrast. Garnish with a sprig of fresh basil or a few drops of balsamic glaze for an elegant presentation.
Tomato Cold Soup with Parmesan Cheese Ice Cream
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS9
A chilled summer delight! This vibrant tomato soup is elevated by the unique contrast of creamy, salty Parmesan ice cream. The perfect balance of fresh, savory, and cool.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol20 mg
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Fiber2 g
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Protein4 g
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Saturated Fat14 g
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Sodium115 mg
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Sugar5 g
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Fat81 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the chopped tomatoes and julienned basil. (5 minutes)
02
StepUsing an immersion blender, food processor, or standard blender, puree the tomatoes and basil until smooth. (5 minutes)
03
StepGradually drizzle in the extra-virgin olive oil while continuing to blend, creating a smooth, emulsified texture. If blending in batches, ensure each batch receives its fair share of olive oil. (5 minutes)
04
StepSeason the mixture with sea salt and freshly cracked black pepper, keeping in mind the Parmesan ice cream will also contribute saltiness. (2 minutes)
05
StepPlace the tomato mixture in the refrigerator to chill while you prepare the ice cream. (15 minutes)
06
StepIn a small saucepan, gently heat the heavy cream over medium heat. (3 minutes)
07
StepStir in the freshly grated Parmesan cheese and cook, stirring constantly, until the cheese is fully melted and the mixture is smooth and homogenous. (5 minutes)
08
StepSeason with a light dusting of freshly cracked black pepper. (2 minutes)
09
StepTransfer the Parmesan cream to a small bowl to cool slightly. This tempering process will help ensure a smoother, more even freezing. (10 minutes)
10
StepOnce the mixture has cooled down, place it in the freezer until solid enough to scoop. (2 hours)
11
StepRemove the chilled tomato mixture from the refrigerator and pass it through a fine-mesh sieve, food mill, or chinois to remove any remaining skins and seeds. The goal is a silky-smooth liquid, not just tomato juice. (10 minutes)
12
StepTo serve, ladle the cold tomato soup into small bowls or large cups. Using a small spoon or melon baller, create small balls of the frozen Parmesan ice cream. Gently place a ball of Parmesan ice cream into each bowl just before serving. Drizzle with a high-quality extra-virgin olive oil.
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Milan Moore
Jun 27, 2025I made this for a dinner party, and everyone raved about it. The presentation is stunning.
Emerson Sawayn
Jun 21, 2025The soup was a bit too salty for my taste, but I adjusted the seasoning the next time, and it was perfect.
Eusebio Legros
Jun 12, 2025The ice cream took longer to freeze than expected, so plan accordingly.
Araceli Baumbach
Jun 12, 2025This recipe is very well written and easy to follow.
Julia Hermiston
Jun 10, 2025This was surprisingly delicious! The Parmesan ice cream is a game-changer.
Jacinto Rosenbaum
Jun 9, 2025A truly unique and memorable dish! Will make again.
Ericka Jacobson
Jun 7, 2025Next time I am going to try adding a little bit of garlic to the soup for a more intense flavor!
Hunter Lubowitz
Jun 6, 2025I added a touch of lemon juice to brighten up the flavor of the soup and it was a hit!