A friend serves a Tomato Aspic that she says is a very old American recipe from the south. She says you must use flavourless gelatine NOT lemon jello. I have to confess that with home grown heritage/heirloom tomatoes it is remarkably delicious and refreshing on a hot evening.
I have a recipe for (savoury) tomato ice cream to serve with brown bread and butter or prawns, lobster or crab as a first course or for lunch. It comes from Robin McDouall's "A Pocket Guide to Good Cooking published 1955.
I also have a recipe from Ruth Lowinsky's "Lovely Food" (1931) for a tomato ice which is like a granita. I've served this at a dinner party and it went down very well.
Frozen gazpacho is good too.
As to the rest ....YUCK!
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.