Tomato, Chlled w/ Tarragon

By Bellacucinam

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

Preparation

Step 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.

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.