High Summer Tomato Soup with Tarragon Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large or 10 medium tomatoes (4 1/2-5 lbs) peeled according to instructions at left
1 1/4 tsp sea salt
Freshly ground black pepper
3 large springs fresh tarragon
2 tsp extra-virgin olive oil
1/2 heavy cream or yogurt
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Directions: |
Directions:1. Slice peeled tomatoes in half crosswise and gently squeeze seeds out into a small bowl. Strain liquid through a sieve to remove seeds. Set liquid aside and discard seeds.
2. Chop tomatoes and sprinkle with salt and pepper. In a blender or food processor, puree tomatoes until absolutely smooth or just slightly chunky, whichever you prefer. Add some of the reserved tomato liquid if soup is too thick. Chill soup until ready to serve.
3. Remove tarragon leaves from their stems and put them on a cutting board. Sprinkle leaves with olive oil to prevent them from turning black. Chop leaves very coarsely, combine with cream and season with salt and pepper to taste. Let chill in refrigerator at least 30 minutes and up to 24 hours, to infuse the cream with the flavor of tarragon.
4. Ladle soup into individual soup bowls and swirl a spoonful of tarragon cream into each serving. Pass remaining cream at the table. Serve soup with toasted country bread rubbed with a split garlic clove and drizzled with olive oil, if you like. |
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Personal
Notes: |
Personal
Notes: 1. Using a small sharp knife, slice a shallow X into the bottom of each tomato opposite the stem end.
2. Gently place tomatoes in a pot of boiling water. Boil until X begins to split wider, or 25 seconds, whichever comes first. Don not boil longer or flesh will begin to cook.
3. Remove tomatoes immediately from boiling water with a slotted spoon and place directly into a bowl of ice water to halt cooking.
4. Gently peel skin from flesh. Barely any flesh should come with skin. Discard skin and proceed with recipe.
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