Tomato Tuxedo Soup
Balsamic vinegar is made from the Trebbiano grape, and gets its color and sweetness from aging in barrels of wood over a number of years—of course, the older the better! Basil, called the royal herb by the ancient Greeks, is part of the mint family.
½ teaspoon whole black pepper
1 large garlic clove, minced
3 tablespoons extra virgin olive oil
3 pounds of beefsteak tomatoes, coarsely chopped
2 teaspoons balsamic vinegar
2 tablespoons chopped basil
2 tablespoon fresh spearmint
In a mixing bowl combine the pepper, garlic and olive oil.
Puree the tomatoes in a food processor. With the machine on, pour in the balsamic vinegar.
Pour in the pepper, garlic and olive oil.
Pass through a coarse strainer set over a non-reactive bowl.
Season the soup with salt. Thoroughly refrigerate.
To serve, stir the soup and pour into four bowls, sprinkle the basil and spearmint over the top.