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Chilled Tarragon and Tomato Soup
5 min prep time
40 min cook time
4servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook/Diabetes Forecast
Photo by
Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason
How to Make Chilled Tarragon and Tomato Soup
Fresh tomatoes and herbs are as important to summer Mediterranean menus as they are to American ones. This light, piquant French soup is a wonderful first course to pair with grilled or roasted chicken. It also tastes great with sandwiches and can be served chilled. Try packing it in a thermos and serving it in cups at a picnic.
5 min prep time
40 min cook time
4servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
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Place the tomatoes, balsamic vinegar, sugar, lemon juice, and 1 Tbsp of the tarragon in a food processor or blender. Mix to form a smooth soup.
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Place a large, fine mesh strainer or chinois over a bowl and pour in the soup. Use a wooden spoon to turn and press the soup through the strainer, a little at a time, until the tomato solids are left in the strainer and the liquid has passed through.
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Place the soup in a large saucepan and season with the salt and pepper, to taste.
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Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 to 20 minutes, or until the soup is thickened and the volume has been reduced by about a third.
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Garnish the soup with the remaining tarragon leaves. Refrigerate and serve chilled. (If preferred, serve warm.)
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 60
- % Daily value*
-
Total Fat
0.5g
<1%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 160mg 7%
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Total Carbohydrate
11g
4%
- Dietary Fiber 3g 11%
- Total Sugars 8g
- Added Sugars 1g 2%
- Protein 2g
- Potassium 600mg 13%
Ingredients
cherry tomatoes
3 lbs
balsamic vinegar
2 tsp
sugar
1 tsp
lemon juice
1 tsp
finely chopped tarragon leaves (divided)
4 tbsp
salt
1/4 tsp
black pepper
1/4 tsp
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