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Recipes
June 2008

Chilled Tomato-Tarragon Soup with Croutons

By The Bon Appétit Test Kitchen

Recipe information

  • Total Time

    1 minutes

  • Yield

    4 Servings

Ingredients

1

/2 cup olive oil, divided

7

t tablespoons finely chopped fresh tarragon, divided

8

1/3-inch-thick baguette slices

4

1/4 cups coarsely chopped plum tomatoes (about 31/4 pounds), divided

1

cup chopped shallots

4

garlic cloves, chopped

1

/4 teaspoon dried crushed red pepper

2

tablespoons tomato paste

Need to make a substitution?

Preparation

  1. Step 1

    Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. Transfer croutons to plate.

    Step 2

    Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste. Reduce heat to medium-low. Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.

    Step 3

    Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Discard solids in sieve. Season soup with salt and pepper.

    Step 4

    Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.

Nutrition Per Serving

4 servings One serving contains the following: Calories (kcal) 391.11 % Calories from Fat 56.3 Fat (g) 24.45 Saturated Fat (g) 3.51 Cholesterol (mg) 0 Carbohydrates (g) 37.26 Dietary Fiber (g) 3.38 Total Sugars (g) 5.31 Net Carbs (g) 33.88 Protein (g) 6.84
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