Absolutely delicious, and incredibly interesting, this wonderful cold soup becomes the talk of the table. Perfect for formal summertime dinners.
Cold Tomato Soup with Lemon Sorbet
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 2 Cups lemon sorbert, premium quality (not sherbert)
- 2 1/4 pounds heirloom or roma tomatoes, ripe, washed
- a 1-inch piece fresh ginger root
- 1/2 teaspoon ground cumin
- a drizzle of olive oil
- pinch of salt and pepper
- dash of Tabasco
- 2 sprigs of basil
- Immerse the tomatoes in boiling water for 30 seconds then run under cold water to remove the skins easily.
- After you have peeled the tomatoes, cut them into wedges and remove the seeds.
- Peel and chop the ginger.
- Place a saucepan on the heat with a little olive oil. Add the ginger and cumin, stir with a wooden spoon and add the wedges of peeled tomato.
- Cover and simmer for 15 minutes over low heat.
- Pour the cooked tomatoes into the bowl of a food processor and liquefy. Taste and correct the seasoning with salt, pepper and Tabasco.
- Cool, then refrigerate.
- Serve the soup well chilled with a scoop of lemon sorbet and a few chopped basil leaves.
For an interesting twist, try Haagen Daz Lemon Ice Cream instead of sorbet, or make a lemon granita. Lemon ice cream adds a creamy component to this exceptional soup.