Chilled Tarragon Roasted Tomato Soup
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 8-10
Delicious served icy cold or piping hot (see tip, below), this soup is best made at the height of summer, when tomatoes and peppers are at the peak of their flavour.
- 6 6Roma tomatoRoma tomatoes or plum tomatoes
- 2 2sweet red peppersweet red peppers
- 2 tbsp 2tbspextra-virgin olive oil
- 1 1oniononions, chopped
- 1 1carrotcarrots, chopped
- 1 1small bulb fennel, chopped
- 2 cups 2cupsvegetable broth
- 1/2 tsp 1/2tspsalt and pepper
- 6 sprigs 6sprigsfresh tarragon
- 1 cup 1cupbuttermilk
Rub tomatoes and red peppers with 1 tsp (5 mL) of the oil; roast on greased foil-lined baking sheet in 450°F (230°C) oven, turning every 10 minutes, until blistered and blackened, about 40 minutes. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from peppers. Set aside.
Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, carrot and fennel, stirring occasionally, until softened, about 10 minutes.
Stir in broth, 1 cup (250 mL) water, salt and pepper. Tie 4 sprigs tarragon together with string; add to soup. Bring to 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, purée soup until smooth. Transfer to bowl; whisk in buttermilk. Cover and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Ladle into bowls. Chop remaining tarragon; sprinkle over soup.
Additional information : Tip: To serve hot, replace buttermilk with 10% cream. Reheat until simmering.
Source : Canadian Living Magazine, June 2009