| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cklive09 | 1 | Servings | |
INGREDIENTS
| 3 | lb | Vine-ripened tomatoes |
| about 8 medium | ||
| 2 | t | Balsamic vinegar, or to |
| taste | ||
| 1 | t | Sugar, or to taste |
| 1 | t | Fresh lemon juice, or to |
| taste | ||
| 1 1/2 | c | Ice water |
| 1 | T | Finely chopped fresh |
| tarragon leaves | ||
| 8 | Vine-ripened yellow cherry | |
| tomatoes | ||
| 1/4 | c | Finely chopped zucchini |
| 1/4 | c | Finely chopped red onion |
| Baguette toasts |
INSTRUCTIONS
Chop tomatoes and in a food processor puree with vinegar, sugar, and lemon juice until smooth. Pour puree through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving. Stir tarragon into soup and thinly slice cherry tomatoes. Serve soup sprinkles with tomatoes, zucchini, and onion, and with toasts on the side. Yield: 6 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9164 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 94.3mg
Potassium: 1060.1mg
Carbohydrates: 59.6g
Fiber: 2.1g
Sugar: 51.7g
Protein: 2.7g