Iced Basil and Tomato Soup

Ingredients:

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

Directions:

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.