Minty Tomato Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Mint brings a fresh, Mediterranean twist to this simple cold tomato soup. Serve with fresh, crusty bread on a hot day.


  • 4½ lb. plum tomatoes
  • 2 Tbsp. finely chopped fresh mint
  • ⅜ tsp. kosher salt, divided
  • 1 tsp. red wine vinegar
  • 2 garlic cloves, crushed
  • ½ cup packed mint leaves
  • 2½ Tbsp. olive oil


  1. 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.
  2. 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, 1/4 teaspoon salt, and vinegar.
  3. 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. Serve with toast.
Nutritional analysis per serving: Calories 170; Total Fat 9.5g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 245mg (11% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 6.5g (21% DV); Total Sugars 13g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 25% DV; Vitamin C 80% DV; Biotin 70% DV; Molybdenum 60% DV.
Recipe by Guiding Stars at
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