Chilled Tarragon Tomato Soup With Vegetable Confetti Recipe
Servings: 6
Ingredients
- 3 lb Vine-ripened tomatoes - (abt 8 med)
- 2 tsp Balsamic vinegar or possibly to taste
- 1 tsp Sugar or possibly to taste
- 1 tsp Fresh lemon juice or possibly to taste
- 1 1/2 c. Ice water Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Finely-minced fresh tarragon leaves
- 8 x Vine-ripened yellow cherry tomatoes
- 1/4 c. Finely-minced zucchini
- 1/4 c. Finely-minced red onion Baguette toasts for serving
Directions
- Chop tomatoes and in a food processor puree with vinegar, sugar, and lemon juice till smooth. Pour puree through a sieve into a bowl, pressing hard on solids. Throw away solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.
- Stir tarragon into soup and thinly slice cherry tomatoes. Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.
- This recipe yields 6 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 6 servings | |
| Calories 6 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 25mg | 1% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.07g | 1% |
| Protein 0.14g | 0% |
