The Belle Meade Country Club in Nashville is the kind of place where (for better and for worse) tradition is valued and change comes slowly. A few years ago, the New York Times revealed the recipe for the "Frozen Tomato" which has been on the menu for many a long day. It was quite easy to veganize:
If you don't have a large blender you may need to do this in batches. Blend until smooth:
3 c tomato juice (the kind from the jar)
3 c vegan mayo (I used Vegenaise)
1 small onion
3/4 c crushed pineapple
1/4 c vegan cream cheese
1/4 c silken tofu
1 T vegan worchestershire sauce
2 drops Tabasco
salt & white pepper to taste
When completely smooth, taste, adjust seasoning, and (if you wish) add enough red food coloring to achieve a ripe tomato color. If you don't want to use red food coloring or can't find a clearly vegan version, don't fret - it will be pink, but just fine.
Pour into a container, and freeze until solid (several hours or overnight). Serve balls of the frozen mixture (via a warm ice cream scoop and a firm hand) on lettuce.