Chilled Tomato Soup

Temps de cuisson: 20 minutes
Portions: 4

  1. 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 salt
  2. 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.
  3. Basil Iced Cream 3 cups heavy cream 1½ cups milk ½ cup sugar 1 large bunch of basil, chopped 4 eggs, beaten
  4. 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.
  5. 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)

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