Tomato Basil "Soup" in Parmesan Cups

This preparation is the perfect way to enjoy tomato soup even in the heat of summer. It highlights pure tomato flavors, complementing them with the sweet acidity of limes and a touch of heat. There are times when you can cheat and use tomatoes that aren't fully ripe. This isn't one of them. Use only the very best tomatoes, because that's what will come through in the end.

The fun of this amuse bouche, literally a "mouth amuser," is playing with expectations. The shape imitates the primary ingredient complete with greenery. It looks like a fruit sorbet, yet tastes of tomato. It amuses both mouth and mind at the start of a meal.

Tomato Basil "Soup" in Parmesan Cups
Serves 6 as a very light starter course
Special equipment: an ice cream maker

• 1 lb. tomatoes
• 5-6 basil leaves
• 1/2 c. water
• 1/3 c. sugar
• 1/2 t. salt
• 1/4. t. pepper
• dash cayenne
• juice from one lime
• approximately 1 1/2 c. freshly grated parmesan cheese
• basil leaves for garnish

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 cup water in a blender until smooth.

Pour pureed tomato mixture into a small pot, adding sugar, salt, pepper and cayenne. Simmer for five 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 cups fresh, moist parmesan cheese. Line a baking sheet with parchment paper and make six equidistant mounds of grated cheese. Gently press the cheese down into flat, three inch rounds. Bake in a 350 degree oven for ten minutes until golden brown. Remove from oven, let cool sixty 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.

This recipe took second place in the Hamakua Springs Tomato Recipe Contest soups and bisque category.