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Chilled Tomato-Tarragon Soup with Croutons

Chilled Tomato-Tarragon Soup with Croutons

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This chilled tomato and tarragon soup is a sophisticated take on a summer classic, offering a refined balance of sweet plum tomatoes and the subtle, anise-like fragrance of fresh herbs. By gently sautéing the aromatics before straining, the soup achieves a silky texture and a concentrated depth of flavour that far surpasses a raw gazpacho. The addition of golden, tarragon-infused croutons provides a satisfying crunch against the cool, vibrant liquid.

As a naturally vegan dish, it makes an excellent light lunch or an elegant starter for a seasonal dinner party. The recipe relies on high-quality olive oil and ripe tomatoes to truly shine, making it a wonderful way to showcase a garden harvest. Serve it thoroughly chilled on a warm afternoon for a refreshing and healthy meal that feels truly indulgent.

Ingredients for Chilled Tomato-Tarragon Soup with Croutons

120 ml di olio d'oliva, diviso
7 tablespoons finely chopped fresh tarragon, divided
8 1/3-inch-thick baguette slices
650g coarsely chopped plum tomatoes (about 1.5kg), divided
120g chopped shallots
4 spicchi d'aglio, tritati
1/4 cucchiaini di peperoncino rosso essiccato e tritato
2 cucchiai di concentrato di pomodoro

How to make Chilled Tomato-Tarragon Soup with Croutons

Mix 60ml 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 60ml oil in another large skillet over medium heat. Add 950ml tomatoes, next 3 ingredients, and 45ml 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 40g chopped tomatoes.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.