Chilled Roasted Tomato Soup With Tarragon
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 6 plum tomatoes (about 2 lb/1 kg)
- 2 sweet red peppers
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 small fennel bulb, chopped
- 2 cups vegetable stock
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 sprigs fresh tarragon
- 1 cup buttermilk
directions
- Rub tomatoes and red peppers with 1 teaspoons of the oil; roast on a greased, foil lined baking sheet in a 450°F oven for about 40 minutes, turning every 10 minutes, or until blistered and blackened. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from the peppers. Set aside.
- Meanwhile, in a saucepan, heat remaining oil over meduim heat; fry onion, carrots and fennel, stirring occassionally, for about 10 minutes or until softened.
- Stir in vegetable stock, 1 cup water, salt and pepper. Tie 4 springs of tarragon together with string; add to soup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle.
- In batches in blender or food processor puree soup until smooth. Transfer to a bowl, whisk in buttermilk. Cover and refrigerate for about 4 hours or until cold.
- Ladle into bowls. Chop remaining tarragon; sprinkle over soup for garnish.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.