Chilled Tomato Soup with Tarragon Crème Fraîche

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 4 pounds tomatoes, quartered and seeded
2. 2 cups low-sodium vegetable broth
3. 1/2 cup extra-virgin olive oil
4. 1/4 cup tomato paste
5. 1 tablespoon red wine vinegar
6. 2 teaspoons sugar
7. Kosher salt and freshly ground pepper
8. 1/2 cup crème fraîche
9. 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish

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.