Cold Tomato and Tarragon Soup

Name: Cold Tomato and Tarragon Soup
Yield: 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

User Reviews

4.5

6 reviews

Excellent

Servings
6 servings

Cold Tomato and Tarragon Soup

Orion Moreno

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Adapted from Serious Eats.

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Ingredients

Servings

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

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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.