ZUPPA DI POMODORO FREDDO CON GELATO DI BASILICO
Chilled Tomato Soup With Basil Ice Cream
Soup 4 Large ripened red tomatoes
4 Large yellow tomatoes
½ cup olive oil
4 teaspoons of garlic, minced
Pre-heat oven to 300 degree and bake tomatoes in a shallow baking pan for 10 minutes. Coarsely chop red & yellow tomatoes separately. Blend red tomatoes, ¼ cup olive oil, and 2 teaspoons of minced garlic in a blender until smooth. Force the red tomato soup through a fine sieve into a large measuring cup, pressing hard on the solids, and season with salt. Blend the yellow tomatoes in the same manner and keep in a separate measuring cup. Cover and chill soups until cold.
Basil Iced Cream 3 cups heavy cream
1½ cups milk
½ cup sugar
1 large bunch of basil, chopped
4 eggs, beaten
In a medium sauce pan over a low heat bring the heavy cream, milk, sugar and basil to a boil. Reduce heat and maintain at a simmer. Temper the beaten eggs by adding 1/3 of the hot cream to the eggs slowly while constantly whisking. Whisk the tempered eggs & cream back into the hot cream and maintain at a simmer until thick enough to coat the back of a spoon.
Remove from heat and place in a covered bowl in the refrigerator overnight. The next morning strain with a fine sieve into a frozen ice cream maker and freeze according to the manufacturer’s instructions. When finished making iced cream, place canister of iced cream in the freezer for 2-3 hours before serving.
To serve the soups: pour soups simultaneously from opposite sides into a chilled soup bowl (colors will remain separate). Remove iced cream from freezer, and with two tablespoons scoop out and form a quenelle shape ( using both tablespoons in a back-and-forth motion form ice cream). Place quenelle in the center of the bowl and garnish with a sprig of basil. (Serves 4)