Tomato Basil Soup in Parmesan Cups Recipe

How to make it

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• 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.
• Remove tomatoes from the pot and rinse under cold water until cool enough to peel.
• Peel and core.
• Remove seeds and coarsely chop.
• Puree chopped tomatoes and basil leaves with 1/2 c. water in a blender until smooth.
• Pour pureed tomato mixture into a small pot, adding sugar, salt, pepper and cayenne.
• Simmer for 5 minutes over medium heat, stirring occasionally.
• Remove pot from heat and allow to cool to room temperature.
• Stir in lime juice, then strain the entire mixture through the finest sieve or chinois available.
• Freeze according to ice cream maker instructions.
• While the soup is freezing, grate 1 1/2 c. fresh parmesan cheese.
• Line a baking sheet with parchment paper and make 6 equidistant mounds of cheese.
• Gently press the cheese down into flat, 3-inch rounds.
• Bake in a 350 degree F oven for 10 minutes until golden brown.
• 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.
• They remain pliable for just a few minutes before stiffening.
• Allow to cool completely.
• Scoop the frozen soup with a melon baller and place one scoop in each parmesan cup.
• Top with basil and serve immediately.
• Enjoy! :)