Chilled Tarragon Tomato Soup with Vegetable Confetti

1 servings

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Chilled Tarragon Tomato Soup with Vegetable Confetti Ingredients

3 lb Vine-ripened tomatoes;	1 tb Finely chopped fresh
2 ts Balsamic vinegar; or to	8 Vine-ripened yellow cherry
1 ts Sugar; or to taste	1/4 c Finely chopped zucchini
1 ts Fresh lemon juice; or to	1/4 c Finely chopped red onion
1 1/2 c Ice water

Instructions for Chilled Tarragon Tomato Soup with Vegetable Confetti

MMMMM-----------------------ACCOMPANIMENT---------------------------- Baguette toastsMMMMM-------------------------MAKE SOUP------------------------------ Chop tomatoes and in a food processor puree with vinegar, sugar, and lemon juice until smooth. Pour puree through a sieve into a bowl, pressing hard on solids. Discard 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 sprinkles with tomatoes, zucchini, and onion, and with toasts on the side. Yield: 6 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9164 Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized