Belle Meade Frozen Tomato

• 3 cups tomato juice
• 3 cups Hellmann's mayonnaise, plus more for garnishing
• 1 small onion, finely chopped
• 3/4 cup crushed pineapple
• 1/4 cup cream cheese
• 1/4 cup cottage cheese
• 1 tablespoon Worcestershire sauce
• 2 drops Tabasco sauce (to taste)
• salt and white pepper
• red food coloring, if desired
• boston lettuce leaves or bibb lettuce

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.
2. Pour into a 2-inch-deep baking dish (use a sieve if you want a smoother texture) and freeze.
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.

tomato juice, mayonnaise, onion, pineapple, cream cheese, cottage cheese, worcestershire sauce, tabasco sauce, salt, red food coloring, boston lettuce

Taken from www.food.com/recipe/belle-meade-frozen-tomato-388316 (may not work)