Chilled Tomato Soup with Tarragon Crème Fraîche

|
Serving size:6
Prep Time:
Total Time:
Chilled Tomato Soup with Tarragon Crème Fraîche

Ingredients

  • 4 lb tomato, quartered and seeded
  • 2 cup low-sodium vegetable broth
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 1 tbsp red wine vinegar
  • 2 tsp sugar
  • kosher salt
  • freshly ground pepper
  • 1/2 cup crème fraîche
  • 11/2 tbsp chopped tarragon, plus tarragon leaves for garnish

Directions

  1. Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.
  2. In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves and serve.

MAKE AHEAD The soup can be refrigerated for up to 1 day. The tarragon crème fraîche can be refrigerated for up to 2 days; bring to room temperature before serving.

Recipe Credit: Melissa Rubel Jacobson
Image Credit: Petrina Tinsley