The Frozen Tomato
Published April 5, 2003
- Total Time
- 15 minutes plus freeze time
- Rating
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Ingredients
3 cups tomato juice
3 cups Hellmann's mayonnaise, plus more for garnishing
1 small onion, finely chopped
¾ cup crushed pineapple
¼ cup cream cheese
¼ cup cottage cheese
1 tablespoon 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
Nutritional analysis per serving (10 servings)
7 grams carbs; 34 milligrams cholesterol; 533 calories; 14 grams monosaturated fat; 32 grams polyunsaturated fat; 9 grams saturated fat; 56 grams fat; 1 gram fiber; 466 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 2 cups of the tomato juice, 1 cup of the mayonnaise, the onion, pineapple, cream cheese, cottage cheese, Worcestershire sauce and Tabasco in a 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. Season with salt and pepper and more Tabasco if needed.
- Step 2
Pour into a 2-inch-deep baking dish (use a sieve if you want a smoother texture) and freeze.
- Step 3
Arrange lettuce on 10 salad plates and place 1 or 2 scoops of frozen tomato on top. Add a dollop of mayonnaise if desired.
Private Notes