Chilled Tomato Soup with Tarragon Crème Fraîche

Chilled Tomato Soup with Tarragon Crème Fraîche
Photo by Petrina Tinslay

Ingredients

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

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

Comments

Variations on Chilled Tomato Soup with Tarragon Crème Fraîche

  • Chilled Tomato Soup with Tarragon crème fraîche
    • 2 cups low-sodium vegetable broth
    • 2 teaspoons sugar
    • 1/2 cup crème fraîche
    • 4 pounds tomatoes, quartered and seeded
    • +4 other ingredients


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