Behind the Recipes
Tomato Mint Soup by Chef Roberto Alicea
Makes 4-6 servings
INGREDIENTS:
10 tomatoes
15 garlic cloves
5 shallots
5 sprigs fresh thyme
1 oz. olive oil
1/2 cup aged sherry vinegar
1/4 lb. fresh mint leaves
2 cups tomato juice
1 oz. brown sugar
Salt and freshly ground black pepper to taste
PREPARATION:
1. Cut the tomatoes in quarters, then roughly chop the garlic and shallots. Toss it all in a bowl with the thyme leaves, olive oil and vinegar. Spread the vegetables on a sheet pan and roast at 375 degrees F, or until the tomatoes have some charred color. Watch the garlic to make sure it does not burn.
2. Put all of the ingredients (reserving a small bunch of mint for garnish) into a stainless steel pot with straight, high sides. Bring to a low simmer and cook for 20 minutes. You may want to give the soup a pulse with an immersion blender depending on how smooth/chunky you like it.
3. Season with the salt and pepper and add a little more brown sugar or vinegar if necessary, depending on the tartness/sweetness of your tomatoes.
4. Ladle the soup into a bowl, then tear the remaining mint leaves on top to garnish.
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