Chilled Tarragon Roasted Tomato Soup
- 6 Roma or plum tomatoes (about 2 lb)
- 2 sweet red peppers
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 small bulb fennel, chopped
- 2 c vegetable broth
- 1/2 tsp ea salt and pepper
- 6 sprigs fresh tarragon
- 1 c buttermilk
Rub tomatoes and red peppers with 1 tsp oil; roast on greased foil-lined baking sheet in 450 oven, turning every 10 minutes, until blistered and blackened, about 40 minutes. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from peppers. Set aside.
Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, carrot and fennel, stirring occasionally, until softened, about 10 minutes.
Stir in broth, 1 cup water, salt and pepper. Tie 4 sprigs tarragon together with string, add to soup. Bring to boil, reduce heat, cover and simmer for 15 minutes.
Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle.
In batches in blender puree soup until smooth. Transfer to bowl, whisk in buttermilk. Cover and refrigerate until cold, about 4 hrs.
Ladle into bowls. Chop remaining tarragon, sprinkle over soup.
To serve hot, replace buttermilk with cream. Reheat until simmering.