Gazpacho with Tarragon Creme Fraiche

1. 1

   In the bowl of a food processor or jar of a blender fitted with the metal blade, puree the tomatoes until very smooth.

2. 2

   Transfer the tomato puree to a large nonreactive bowl.

3. 3

   Puree the cucumber, red and green bell peppers, onion, carrot, and celery.

4. 4

   (If your bowl isnt large enough, puree the vegetables in batches.)

5. 5

   Add the pureed vegetables to the pureed tomatoes and stir to combine.

6. 6

   Add the lemon juice, Worcestershire sauce, and cayenne pepper.

7. 7

   If the soup seems too thick, add the tomato juice, if necessary, to achieve the proper consistency.

8. 8

   Cover with plastic wrap and chill thoroughly in the refrigerator, at least 30 minutes.

9. 9

   Meanwhile, in a small bowl, combine the creme fraiche and tarragon.

10. 10

    Season the mixture with salt and black pepper.

11. 11

    Set aside.

12. 12

    To serve, taste the soup and adjust the seasoning with salt, pepper, and lemon juice, if necessary.

13. 13

    Ladle the soup into chilled bowls.

14. 14

    Drizzle over the olive oil and top each bowl of soup with a small dollop of the seasoned creme fraiche.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.