Refreshing Tomato Cold Soup with a Creamy Parmesan Cheese Ice Cream

This recipe combines the refreshing flavors of ripe tomatoes with the creaminess of Parmesan cheese ice cream, creating a unique and delicious summer dish. Perfect for hot days when you want a light and satisfying meal that will cool you down.

Ingredients

• 4 large ripe tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves of garlic, minced
• 1/4 cup of extra virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• 1 cup of Parmesan cheese, grated
• 2 cups of heavy cream
• 1/2 cup of milk
• 1/2 cup of sugar

Directions

1. In a blender, combine the diced tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, and red wine vinegar. Blend until smooth.
2. Season with salt and pepper to taste and refrigerate for at least 30 minutes to chill.
3. In a separate bowl, whisk together the Parmesan cheese, heavy cream, milk, and sugar until well combined.
4. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
5. Serve the cold tomato soup in bowls with a scoop of the Parmesan cheese ice cream on top.
6. Garnish with fresh basil leaves and a drizzle of olive oil, if desired. Enjoy!

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