Chilled Tomato-Tarragon Soup with Croutons

Ingredients for Chilled Tomato-Tarragon Soup with Croutons

• 120ml olive oil, divided

• 110ml finely chopped fresh tarragon, divided

• 8 1/3-inch-thick baguette slices

• 1025ml coarsely chopped plum tomatoes (about 1.5kg), divided

• 120g chopped shallots

• 4 garlic cloves, chopped

• 1/4 teaspoons dried crushed red pepper

• 2 tablespoons tomato paste

How to make Chilled Tomato-Tarragon Soup with Croutons

Mix 60ml 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.

Meanwhile, heat 60ml oil in another large skillet over medium heat. Add 950ml tomatoes, next 3 ingredients, and 45ml 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.

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.

Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 60ml chopped tomatoes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.