Chilled Tomato-Tarragon Soup With Croutons
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Discard solids in sieve
2
Mix 1/4 cup oil and 4 tablespoons tarragon in bowl
3
Season with salt and pepper
4
Brush over both sides of bread
5
Toast bread in large skillet over medium heat until crisp, about 6 minutes per side
6
Transfer croutons to plate
7
Meanwhile, heat 1/4 cup oil in another large skillet over medium heat
8
Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon
9
Sauté until vegetables just begin to soften, about 6 minutes
10
Stir in tomato paste
11
Reduce heat to medium-low
12
Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes
13
Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible
14
Discard solids in sieve
15
Season soup with salt and pepper
16
Freeze soup just until cold, about 30 minutes
17
Ladle into bowls
18
Top with croutons; sprinkle with 1/4 cup chopped tomatoes
19
Mix 1/4 cup oil and 4 tablespoons tarragon in bowl
20
Season with salt and pepper
21
Brush over both sides of bread
22
Toast bread in large skillet over medium heat until crisp, about 6 minutes per side
23
Transfer croutons to plate
24
Meanwhile, heat 1/4 cup oil in another large skillet over medium heat
25
Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon
26
Sauté until vegetables just begin to soften, about 6 minutes
27
Stir in tomato paste
28
Reduce heat to medium-low
29
Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes
30
Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible
31
Season soup with salt and pepper
32
Freeze soup just until cold, about 30 minutes
33
Ladle into bowls
34
Top with croutons; sprinkle with 1/4 cup chopped tomatoes