Chilled Tarragon Tomato Soup with Vegetable Confetti

1. 1

   To make soup: Chop tomatoes and toss with salt.

2. 2

   Drain in colander over bowl for 15 minutes.

3. 3

   Set tomato liquid aside and add tomatoes to food processor puree with vinegar, sugar, and lemon juice until smooth.

4. 4

   Pour puree through a sieve into a bowl, pressing hard on solids.

5. 5

   Discard solids.

6. 6

   Stir in tomato liquid for desired consistency and salt and pepper, to taste.

7. 7

   Soup may be made 1 day ahead and chilled, covered.

8. 8

   Season soup again before serving.

9. 9

   Stir tarragon into soup and thinly slice cherry tomatoes.

10. 10

    Serve soup sprinkled with tomatoes, zucchini, and onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.