Rating: 2 stars
1 Ratings
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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.

Amelia Saltsman
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

328 calories; fat 15.7g; saturated fat 4.7g; mono fat 8g; poly fat 2g; protein 10.4g; carbohydrates 42g; fiber 7.3g; cholesterol 16mg; iron 5.2mg; sodium 614mg; calcium 85mg.
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