Active Time
20 MIN
Total Time
2 HR 20 MIN
Yield
Serves : 6
© Petrina Tinslay

How to Make It

Step 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.

Step 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.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Gustavo Woltmann

Review Body: This is one of the best soups i've had in my life, too good

Review Rating:

Date Published: 2017-01-29