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Tomato Mint Soup
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 6¼ Gallons/200
Servings
Ingredients:
- 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
Method:
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.
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