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Chilled Tarragon Tomato Soup with Vegetable Confetti

1.3

(1)

Recipe information

  • Yield

    Makes 6 cups

Ingredients

For tarragon tomato soup

3 pounds vine-ripened tomatoes (about 8 medium)
2 teaspoons balsamic vinegar, or to taste
1 teaspoon sugar, or to taste
1 teaspoon fresh lemon juice, or to taste
1 1/2 cups ice water
1 tablespoon finely chopped fresh tarragon leaves
8 vine-ripened yellow cherry tomatoes
1/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Accompaniment:Baguette Toasts

Preparation

  1. Make soup:

    Step 1

    Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée 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.

    Step 2

    Stir tarragon into soup and thinly slice cherry tomatoes.

  2. Step 3

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

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