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Chilled Tarragon Tomato Soup With Vegetable Confetti

Courses: Soup
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozVine-ripened tomatoes - (abt 8 med)
2 teaspoons 10mlBalsamic vinegar - or to taste
1 teaspoon 5mlSugar - or to taste
1 teaspoon 5mlFresh lemon juice - or to taste
1 1/2 cups 355mlIce water
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlFinely-chopped fresh tarragon leaves
8   Vine-ripened yellow cherry tomatoes
1/4 cup 36g / 1.3ozFinely-chopped zucchini
1/4 cup 15g / 0.5ozFinely-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.

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


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