Chilled Tomato Soup With Tarragon Crème Fraîche

1. 1

   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.

2. 2

   In a small bowl, mix the creme fraiche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the creme fraiche, garnish with the tarragon leaves and serve.

* Per serving · 4 servings · Values may vary.

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