Lunch: Chilled Tomato Soup with Tarragon Crème Fraîche

Recipe by Melissa Rubel Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel adds tomato paste, which has a rich, concentrated taste.

Ingredients

4 lb. tomatoes
2 c. low-sodium vegetable broth
1/2 c. extra-virgin olive oil
1/4 c. tomato paste
1 tbsp. red wine vinegar
2 tsp. sugar
kosher salt and freshly ground pepper
1/2 c. Crème fraîche
1 1/2 tbsp. chopped tarragon

Instructions

Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth. Transfer to a bowl, season with salt and pepper, and refrigerate until chilled, about 2 hours.
In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.

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