An impressive soup which is served with a dollop of Parmesan ice cream. Remember leave time for the parmesan/cream mix to freeze.
To easily scoop out the frozen ice cream, dip your spoon in hot water before scooping.
Made per recipe directions -- blender worked splendidly for mixing. Used heirlooms this time, which are currently in season here, but have used beefsteak with equally satisfying results. So-o-o delicious. MOST excellent to serve as an impressive first course for a summer dinner party. - 18 Jul 2012
Altered ingredient amounts. The recipe is great. However, I suspect that oil is two tablespoons, not two cups. I tried using two tablespoons and it was oily enough. Try and go for Garrigues or Siurana oil from Spain. - 29 Sep 2008
The recipe is great. However, I suspect that oil is two tablespoons, not two cups. I tried using two tablespoons and it was oily enough. Try and go for Garrigues or Siurana oil from Spain. - 06 Jun 2004 (Review from Allrecipes USA and Canada)