Tomato Basil Soup In Parmesan Cups |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a very light starter to a meal that is as beautiful as it is delicious! Ingredients:
1 lb. tomatoes |
5-6 basil leaves |
1/2 c. water |
1/3 c. sugar |
1/2 tsp. salt |
1/4 tsp. pepper |
dash cayenne pepper |
juice from 1 lime |
approximately 1 1/2 c. freshly grated parmesan cheese |
basil leaves for garnish |
Directions:
1. Bring a large pot of water to a rolling boil and drop in the tomatoes for 20-30 seconds until the skins begin to split.
2. Remove tomatoes from the pot and rinse under cold water until cool enough to peel.
3. Peel and core.
4. Remove seeds and coarsely chop.
5. Puree chopped tomatoes and basil leaves with 1/2 c. water in a blender until smooth.
6. Pour pureed tomato mixture into a small pot, adding sugar, salt, pepper and cayenne.
7. Simmer for 5 minutes over medium heat, stirring occasionally.
8. Remove pot from heat and allow to cool to room temperature.
9. Stir in lime juice, then strain the entire mixture through the finest sieve or chinois available.
10. Freeze according to ice cream maker instructions.
11. While the soup is freezing, grate 1 1/2 c. fresh parmesan cheese.
12. Line a baking sheet with parchment paper and make 6 equidistant mounds of cheese.
13. Gently press the cheese down into flat, 3-inch rounds.
14. Bake in a 350 degree F oven for 10 minutes until golden brown.
15. Remove from oven, let cool 60 seconds, then gently transfer each round to an empty muffin tin cup and press down to form a cup shape.
16. They remain pliable for just a few minutes before stiffening.
17. Allow to cool completely.
18. Scoop the frozen soup with a melon baller and place one scoop in each parmesan cup.
19. Top with basil and serve immediately.
20. Enjoy! :)
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