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Chilled Tomato-Tarragon Soup with Croutons image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Spring     Summer     Chill     Healthy     Low Cholesterol     Tarragon     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup olive oil, divided
7 tablespoons finely chopped fresh tarragon, divided
8 1/3-inch-thick baguette slices
4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
1 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste


  • Mix 1/4 cup 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 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons 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 1/4 cup chopped tomatoes.

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