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
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.
Step 3
Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.
