How To Make Chilled Tomato Soup with Tarragon Crème Fraîche
Enjoy a refreshing bowl of this tomato soup that’s perfect for summer days. The rich flavors is balanced out by a tarragon-infused cream topping.
Preparation: 20 minutes
Cooking:
Chill Time: 2 minutes
Total: 22 minutes
Serves:
Ingredients
- 4lbtomatoes
- 2cupsvegetable broth,low-sodium
- ½cupextra-virgin olive oil
- ¼cuptomato paste
- 1tbspred wine vinegar
- 2tspsugar
- kosher salt and freshly ground pepper
- ½cupcrème fraîche
- 1½tbsptarragon,chopped
Instructions
-
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 for about 2 hours until chilled.
-
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.
Nutrition
- Calories: 270.30kcal
- Fat: 22.46g
- Saturated Fat: 4.76g
- Monounsaturated Fat: 14.21g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 17.04g
- Fiber: 4.48g
- Sugar: 11.28g
- Protein: 3.82g
- Cholesterol: 9.71mg
- Sodium: 1003.51mg
- Calcium: 71.40mg
- Potassium: 895.64mg
- Iron: 1.64mg
- Vitamin A: 172.51µg
- Vitamin C: 44.54mg
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