2 ½poundsvine ripe tomatoes, seeded and roughly chopped
1sweet onion, in chunks
1red bell pepper, seeded and roughly chopped
2clovesgarlic
3tablespoonsfresh tarragon leaves, plus more for garnish
2cupstomato juice
½cupextra virgin olive oil, plus more for garnish
3tablespoonsred wine vinegar
2teaspoonssugar
Kosher salt
Freshly ground black pepper
½cupbaguette crumbs*
4oz.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.