Heirloom Tomato Soup with Mint

So simple, so delicious, this tomato soup shines with an unexpected pairing of mint to complement the ripe tomatoes. Basil is traditional, of course, but mint brings a special element to this fresh, elegant soup, It doesn’t overwhelm, but it hums gently in the background, makes you taste, again and again, searching for the source of that mysterious flavor. You could get cute and make this with Green Zebra tomatoes, to really confuse people…but we made it here with some incredible Cherokee Purples, and the results were absolutely delicious. We got the recipe from The Occidental Arts and Ecology Center Cookbook: Fresh-from-the-Garden Recipes for Gatherings Large and Small, a great resource for the home gardener and seasonal eater. Serve this one warm or cool, depending on the mood. This soup really doesn’t need anything else, but a dollop of Lemon Cream might not be amiss if you were feeling fancy…

Directions

Quarter the tomatoes.
In a large stockpot, combine the tomatoes and about half of the olive oil.
Cover with a lid and cook on medium-low heat for about 15 minutes, stirring occasionally. The tomatoes will release their juices and begin to fall apart as the soup simmers.
Add the garlic, and continue cooking for another 5 minutes.
Remove from heat. Add the mint and the rest of the olive oil.
Transfer the soup to a blender, or use an immersion blender to blend the soup till smooth and creamy.
Taste the soup after blending, and add salt, a splash of vinegar, or a tablespoon of honey, if you think it’s necessary.
Serve warm or cool.

 

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