| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cklive09 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Vine-ripened tomatoes; (about 8 medium) |
| 2 |
ts |
Balsamic vinegar; or to taste |
| 1 |
ts |
Sugar; or to taste |
| 1 |
ts |
Fresh lemon juice; or to taste |
| 1 1/2 |
c |
Ice water |
| 1 |
tb |
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
FOR TARRAGON TOMATO SOUP
ACCOMPANIMENT
MAKE SOUP
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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