Recipe: Tomato Ice Cream

1 Preheat the oven to 70° (th2+)

2 In a cast iron pot, over heat, pour a good splash of olive oil when it is hot "wilt" your onion your carrot the garlic the red bell pepper salt and pepper and let it sweat for 15 minutes then add your crushed tomatoes stir and season again with a little salt and Espelette pepper.

3 When boiling add your tea strainer cover and place in the oven cooking at 70° for a night* otherwise 3 hours at 140°Th4/5

4 The next day add the rest of your cucumber blend to the maximum then strain through a chinois test the seasoning let cool and refrigerate for a minimum of 4 hours

5 Arrange on a nice plate your cucumber and watermelon balls with Corn-Flakes in the center so each guest can add a few balls to their soup and at the last moment the corn-flakes which will bring the crunch.
* Root spoon or Parisian ball spoon
* You will consume practically no electricity at this degree of heat.
If you pass near La Rochelle do not hesitate go visit the farm with the sign Au Comptoir Maraîcher which produces seasonal fruits and vegetables top notch.
place called Les Gandes 171309 DOMPIERRE SUR MER.