Chilled Tarragon Tomato Soup With Vegetable Confetti

Recipe Ingredients

3 lbs	1362g / 48oz	Vine-ripened tomatoes - (abt 8 med)
2 teaspoons	10ml	Balsamic vinegar - or to taste
1 teaspoon	5ml	Sugar - or to taste
1 teaspoon	5ml	Fresh lemon juice - or to taste
1 1/2 cups	355ml	Ice water
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped fresh tarragon leaves
8		Vine-ripened yellow cherry tomatoes
1/4 cup	36g / 1.3oz	Finely-chopped zucchini
1/4 cup	15g / 0.5oz	Finely-chopped red onion
		Baguette toasts - for serving

Recipe Instructions

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 sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.

This recipe yields 6 cups.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9164)

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