8 lg. ripe tomatoes, sliced
2 med. onions, sliced
1 tsp. minced garlic
3 1/2 c. water
2 tbsp. tomato paste
6 tbsp. flour
Salt and pepper to taste
1 1/2 c. heavy cream

Put tomatoes, onions, garlic and 1/2 cup water into a saucepan. Cover and cook over low heat for 15 minutes. Season salt and pepper and stir in tomato paste.

Combine flour with 1/2 cup water and stir into the hot soup. Stir in remaining 2 1/2 cups water. Bring to a boil, stirring constantly. Boil for 5 minutes. Puree in blender and strain. Pour half into freezer container and freeze. To finish, add 1 1/2 cups heavy cream to heat for 2 minutes. Serves 6.