Info
- Course: Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
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Tomato Basil Ice
Cookbook
This ice is a welcome first course during a heat wave. Serve it on its own or dollop it in chilled corn or cucumber soup. For the best flavor, wait until tomatoes are at their ripest.
Yield : Serves 8 to 10
Ingredients
- 5 large ripe tomatoes (about 3 lbs/1.5 kg)
- ½ cup (125 mL) tomato juice
- ¼ cup (50 mL) chopped fresh basil leaves (see Notes)
- ¼ cup (50 mL) freshly squeezed lemon juice
- 2 tbsp (25 mL) tomato paste
- 1 tbsp (15 mL) olive oil
- Salt and freshly ground black pepper
Directions
1. Peel, core and seed tomatoes. Chop.
2. In a food processor or blender, purée tomatoes, tomato juice, basil, lemon juice, tomato paste and oil until smooth. Transfer to a bowl. Add salt and pepper to taste. Cover and refrigerate until completely cold or overnight.
3. Stir tomato mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
Notes
When using herbs, make sure they have not been treated with pesticides. Treat herbs to a light wash in soapy water and rinse very well.
© 2008 Marilyn Linton and Tanya Linton
Note from Cookstr's Editors
Nutritional information is based on 10 servings and includes 1/4 teaspoon of added salt.
Nutritional Information
Nutrients per serving
35 kcal
1 % daily value
29 % daily value
2 % daily value
287 mg
14 mg
1 g
3 g
0 mg
0 g
2 g
1 g
5 g
67 mg
2 % daily value
