This was rather bland and a bit wierd; certainly not worth all of the work in sieving the tomatoes. I doubt I will make this again.
Minty Tomato Soup
Look for large tomatoes, as they're easier to work with. If you make the soup ahead, the flavors will meld with time, but give the soup a quick stir before serving. Cheesy toasts add a bit of extra protein to this end-of-summer soup.
More From Cooking Light
- Calories: 328
- Fat: 15.7g
- Saturated fat: 4.7g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 2g
- Protein: 10.4g
- Carbohydrate: 42g
- Fiber: 7.3g
- Cholesterol: 16mg
- Iron: 5.2mg
- Sodium: 614mg
- Calcium: 85mg
- 4 1/2 pounds plum tomatoes
- 2 tablespoons finely chopped fresh mint
- 5/8 teaspoon kosher salt, divided
- 1 teaspoon red wine vinegar
- 2 garlic cloves, crushed
- 1/2 cup packed mint leaves
- 2 1/2 tablespoons olive oil
- 4 ounces French bread baguette
- 1 (3-ounce) package 1/3-less-fat cream cheese, softened
- 1. Preheat broiler.
- 2. Core tomatoes, and halve crosswise. Working with 1 tomato at a time, squeeze tomato halves over a sieve over a bowl; press sieve gently with the back of a wooden spoon to extract remaining juice, reserving tomato halves and juice. Discard seeds.
- 3. Press tomato halves through large holes of a box grater into a large bowl; discard skins. Add reserved tomato juice to bowl. Stir in 2 tablespoons chopped mint, 1/2 teaspoon salt, and vinegar.
- 4. Place garlic in a food processor; process until chopped. Add 1/2 cup mint leaves and 1/8 teaspoon salt; process until pureed. With the motor running, gradually pour oil through food chute, processing until oil is fully incorporated, scraping sides as necessary.
- 5. Slice bread crosswise into 8 slices. Spread cream cheese evenly over 1 side of bread slices. Place bread, cheese side up, in a single layer on a baking sheet. Broil 2 minutes or until golden. Ladle about 1 cup soup into each of 4 bowls; divide pesto evenly among bowls. Serve with toasts.
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