Iced Basil and Tomato Soup
2 pints grape tomatoes
1/4 cup lemon juice (1 large lemon)
1/4 cup honey
1 tablespoon tomato paste
2 tablespoons chopped lemon basil
1 tablespoon chopped chives
1/4 teaspoon salt
1/4 teaspoon chipotle chile powder
Place tomatoes in blender container. Stir together lemon juice, honey, tomato paste, lemon basil, chives, salt and chile powder in small bowl. Add to blender. Puree with on/off pulses until mixture is pulpy. Remove tomato mixture to ice cream machine or spoon into shallow 1-1/2-quart freezer-proof bowl.
If using ice cream machine: Process until firm. Serve immediately.
If using bowl: Place in freezer. Freeze for 2 hours or until slushy. Remove, scrape with a fork, return to freezer. Repeat scraping and freezing after 1 hour; repeat again if necessary, until mixture is consistency of dessert ice. Serve immediately. Makes 6 (2/3-cup) first-course servings.
Per serving: 65.5 calories | 0.25 grams total fat | 1 gram protein | 16.5 grams carbohydrates | 118.5 milligrams sodium | 1.5 grams dietary fiber