Chilled Tomato Soup with Tarragon crème fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel adds tomato paste, which has a rich, concentrated taste. 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 |
Directions:
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.
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