Chilled Tomato Soup With Tarragon Crème Fraîche Recipe

Cooking Directions

• STEP 1.Start by preparing the tarragon crème fraîche. In a small bowl, mix together crème fraîche, chopped tarragon, lemon juice, salt, and pepper. Refrigerate until ready to serve.
• STEP 2.Next, prepare the tomato soup. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until translucent.
• STEP 3.Add the tomatoes, tomato paste, vegetable broth, and herbs to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Remove the pot from heat and let the soup cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth.
• STEP 5.Season the soup with salt and pepper to taste. Refrigerate for at least 2 hours, or until chilled.
• STEP 6.To serve, ladle the chilled tomato soup into bowls and top with a dollop of tarragon crème fraîche. Garnish with fresh tarragon leaves, if desired.
• STEP 7.Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a smoother soup, strain the blended soup through a fine-mesh sieve to remove any tomato seeds or skin.
• If you prefer a thicker soup, add less vegetable broth or simmer the soup for a longer period of time to reduce the liquid.
• To enhance the flavor of the soup, you can roast the tomatoes in the oven before adding them to the pot.

Storage and Serving

• This chilled tomato soup can be stored in the refrigerator for up to 3 days.
• Serve the soup chilled, straight from the refrigerator.
• Garnish the soup with fresh tarragon leaves for an extra burst of flavor.