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The frozen tomato




Source of Recipe


the web


List of Ingredients




3 cups tomato juice

3 cups Hellmann's mayonnaise, more for garnish if desired

1 small onion, finely chopped

3/4 cup crushed pineapple

1/4 cup cream cheese

1/4 cup cottage cheese

1 tbl. Worcestershire sauce

2 drops Tabasco, or more to taste

Salt and white pepper to taste

Red food coloring, if desired

Boston or Bibb lettuce leaves

Juice from 1 lemon, if desired

3 tsps. finely chopped green onions, if desired



Recipe



Combine 2 cups of the tomato juice, 1 cup of the mayonnaise, the onion, pineapple, cream cheese, cottage cheese, Worcestershire sauce and Tabasco in blender. Blend until smooth and pour into a bowl. Combine the remaining tomato juice and mayonnaise in the blender and blend until smooth.
Add enough food coloring so that it is the color of a very ripe tomato, otherwise it will be pale pink.
Add it to the mixture in the bowl and whisk until combined. Add lemon juice and green onions if desired. Season with salt and pepper and more Tabasco if needed.
Pour into a 2-inch-deep baking dish and freeze.
For serving: arrange lettuce on 10 salad plates and place 1 or 2 scoops of the frozen tomato on top. Add a small dollop of mayonnaise if desired.
Serves 10.

-- New York Times, April 3, 2003; adapted from Belle Meade Country Club recipe