Cooking time: 2 1/2 hours plus 2 hours freezing
ingredients
serves 6
1 1/2 pound ripe tomatoes, sliced
grated rind and juice of 1 lemon
1 garlic clove, crushed
2 tablespoons sugar
2 tablespoons tomato paste
salt
freshly ground black pepper
1 egg white
1 cucumber, thinly sliced
2 tablespoons French dressing
basil sprigs to garnish
method
1. Put the tomatoes, lemon rind and juice, garlic, sugar, tomato paste and seasoning in a saucepan and mix well. Cover the pan and cook for 15 minutes or until the mixture is pulpy.
2. Press the tomato mixture through a strainer to remove skins and seeds and cool.
3. Pour the tomato puree into freezer trays and freeze for 30 minutes or until slushy.
4. Beat the egg white until stiff. Stir the tomato mixture to break down the ice crystals, then beat in the egg white. Return to the freezer tray and freeze until firm (about 1 1/2 hours).
5. Stir the tomato ice again and turn into a 575ml (1 pt) ring mould. Cover and freeze for 2 hours.
6. Turn the tomato ice out of the mould on to a serving platter. Combine the cucumber and dressing and pile in the centre of the ice ring.
7. Garnish with basil sprigs.
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