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Chilled Tomato-Tarragon Soup with Croutons

3.3

(10)

Image may contain Bowl Dish Food Meal Cutlery Spoon Soup Bowl and Soup
Chilled Tomato-Tarragon Soup with CroutonsKana Okada

Chop the shallots and the garlic in the processor to make this recipe even easier.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 4 servings

Ingredients

1/2 cup olive oil, divided
7 tablespoons finely chopped fresh tarragon, divided
8 1/3-inch-thick baguette slices
4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
1 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste

Preparation

  1. Step 1

    Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. Transfer croutons to plate.

    Step 2

    Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste. Reduce heat to medium-low. Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.

    Step 3

    Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Discard solids in sieve. Season soup with salt and pepper.

    Step 4

    Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.

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