Cold Tomato and Tarragon Soup
Adapted from Serious Eats.
Servings 6 servings
Ingredients
- 2 ½ pounds vine ripe tomatoes, seeded and roughly chopped
- 1 sweet onion, in chunks
- 1 red bell pepper, seeded and roughly chopped
- 2 cloves garlic
- 3 tablespoons fresh tarragon leaves, plus more for garnish
- 2 cups tomato juice
- ½ cup extra virgin olive oil, plus more for garnish
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- Kosher salt
- Freshly ground black pepper
- ½ cup baguette crumbs*
- 4 oz. crumbled goat cheese, for topping
Instructions
- In a large blender, add the tomatoes, onion, red bell pepper, garlic, tarragon leaves, tomato juice, extra virgin olive oil, red wine vinegar and sugar**. Blend until smooth. Season with kosher salt and freshly ground black pepper to taste.
- Add the breadcrumbs to the blender and pulse a couple of times to incorporate (don’t blend the crumbs too much – they are there for texture).
- Transfer soup to a large bowl, cover and refrigerate. To serve, ladle the soup into a bowl and top with crumbled goat cheese, whole tarragon leaves and a drizzle of extra virgin olive oil.
Notes
* You can make baguette crumbs by pulsing some crusty pieces of baguette in a food processor. If you want to use store bought bread crumbs instead, I would recommend getting crumbs that are coarse and unseasoned.
** I tried making this recipe in my standard blender and the volume was too much. I had to blend the ingredients in two batches and transfer to a large bowl to season.