Chilled Tarragon Roasted Tomato Soup

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