Tomato Mint Soup
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 6¼ Gallons/200 Servings

  • 21½ pounds tomatoes
  • 5 ounces garlic
  • 3 ounces kosher salt
  • 4 ounces fresh mint
  • 4½ gallons vegetable stock
  • 1½ quarts extra virgin olive oil
  • 2 ounces balsamic vinegar

Halve and seed the tomatoes. Using a box grater, grate the cut side of the tomato into a bowl, stopping when you reach the skin. Discard the skin. With a mortar and pestle, make a paste of the garlic and salt. Add half of the mint and mash. Add this mixture to the grated tomatoes. Add tomato mixture to stock and simmer. At service, adjust the seasoning, finish with olive oil, balsamic, and the rest of the mint.




   Published: February 2005