Chunky Chilled Red Tomato Tarragon Soup

May 17, 2008 :: by Ingrid

Chilled soup is appearing more frequently as the days are slowly getting warmer and longer. These soups are not only refreshing and light, they are virtually stress-free and super easy to pull together from a combination of ingredients, generally available in your refrigerator.

Ten minutes, from prep to finish, is about the average time to make fresh raw soups. Just put the ingredients in a food processor or blender and you have a delicious soup. Add at least 30 minutes chilling time and you have a fresh chilled soup.

I got a jump-started on chilled soup season with this flavorful chunky soup made from beautiful plump red tomatoes on the vine and fragrant fresh tarragon.

Chilled Chunky Red Tomato Tarragon Soup

Tomatoes pair well with most herbs. Fresh tarragon can be substituted with fresh basil, thyme, parsley, or oregano.

• 2 cups fresh tomatoes [about 4 vine ripe tomatoes], remove from vine, rinse, chopped
• 1/4 cup red onion, peeled, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh tarragon, chopped
• 1 tablespoon lemon juice, fresh squeezed
• 1/2 tablespoon agave
• 1 teaspoon sea salt, or to taste

Add all ingredients to a food process and process until smooth yet lightly chunky. Chill at least an hour.

Serves 2 as a main course; 4 as a soup appetizer

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