Chilled Tomato Soup with Tarragon Crème Fraîche

Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel Jacobson adds tomato paste, which has a rich, concentrated taste.

 

Slideshow: Cold Soup Recipes

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  • Active:
  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Barbecue/Cookout, Dinner Party, Soups & Stews, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 4 pounds tomatoes, quartered and seeded
  • 2 cups low-sodium vegetable broth
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sugar
  • Kosher salt and freshly ground pepper
  • 1/2 cup crème fraîche
  • 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish

How to make this recipe

  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.

Contributed By Photo © Petrina Tinslay Published September 2009

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