Chilled Tomato-Tarragon Soup with Croutons
A refreshing chilled soup featuring ripe plum tomatoes and fresh tarragon, served with crispy homemade croutons and finished with fresh tomato garnish. Perfect for warm summer days.
Ingredients
- •½ cup olive oil, divided
- •7 tablespoons finely chopped fresh tarragon, divided
- •8 slices baguette slices
- •4¼ cups plum tomatoes
- •1 cup chopped shallots
- •4 cloves garlic
- •¼ teaspoon dried crushed red pepper
- •2 tablespoons tomato paste
Cooking Instructions
- 1.
Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. Transfer croutons to plate.
12 min
- 2.
Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste. Reduce heat to medium-low. Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.
16 min
- 3.
Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Discard solids in sieve. Season soup with salt and pepper.
5 min
- 4.
Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.
30 min
