Chilled Tarragon Tomato Soup with Vegetable Confetti

Total Time:
30 min
Prep:
30 min

Yield:
6 cups
Level:
Easy

Ingredients
  • For tarragon tomato soup:
  • 3 pounds vine-ripened tomatoes, (about 8 medium)
  • 2 teaspoons balsamic vinegar, or to taste
  • 1 teaspoon sugar, or to taste
  • 1 teaspoon fresh lemon juice, or to taste
  • 1 1/2 cups ice water
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 8 vine-ripened yellow cherry tomatoes
  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped red onion
  • Accompaniment:
  • Baguette toasts
  • Make soup:
Directions
  • Chop tomatoes and in a food processor puree with vinegar, sugar, and lemon juice until smooth. Pour puree through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.

  • Stir tarragon into soup and thinly slice cherry tomatoes.

  • Serve soup sprinkles with tomatoes, zucchini, and onion, and with toasts on the side.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Orange-Scented Chilled Tomato Soup

    Recipe courtesy of Giada De Laurentiis