Minty Tomato Soup

Name: Minty Tomato Soup
Ingredients: 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

9 ingredients

5 steps

Ingredients

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

Directions

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.