Chilled Tarragon Tomato Soup with Vegetable Confetti

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.