Chilled Tomato Soup with Tarragon Crème Fraîche

Ingredients

• 0.5 cup(s) crème fraîche
• 4 pound(s) tomatoes
• 2 cup(s) low-sodium vegetable broth
• 0.5 cup(s) extra-virgin olive oil
• 0.25 cup(s) tomato paste
• 1 tablespoon(s) red wine vinegar
• 2 teaspoon(s) sugar
• + 2 more ingredients
• • 1.5 tablespoon(s) chopped tarragon
  • Kosher salt and freshly ground pepper

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 until chilled, about 2 hours. In a small bowl, mix the crème fraîche with the chop...

View full recipe at Food & Wine