What can be better than a chilly fresh smooth tomato soup in a hot summer day? Simply choose the brightest, sweetest and juiciest tomatoes and you’re halfway done! Cook for a picnic day in the countryside or at home for a lovely dinner night. Perfect for any summer occasion.
- 700 g fresh, ripe tomatoes, deseeded and cut into cubes
- 1 large onion, chopped
- 1 Tbsp. olive oil
- 1 L water
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/2 tsp. dried tarragon
- 1/2 lemon
- 1 tsp. balsamic vinegar
- 1 tsp. crème fraîche or heavy cream
- fresh herbs for garnish: basil, dill, cilantro or a combination
- Heat the olive oil over the high heat in a soup pot. Add the onion and turn the heat down to medium straight away. Cook for about 5 minutes stirring occasionally, until the onion is softened and slightly golden.
- Add the tomatoes and stir. Cook for 10-15 minutes more until the tomatoes are reduced to a pulp. Stir occasionally, so the tomatoes do not stick.
- Add ½ L water and the salt, sugar and dried tarragon. Cook at a simmer for 20 minutes, then remove from heat.
- Add ¼ L more water. Using the blender, puree the soup until it’s smooth. Check the consistence and add more water if necessary. Transfer the soup to a clean pot.
- Squeeze the juice from the half of lemon into a soup, add balsamic vinegar and some grinded black pepper. Stir and taste. Add some more seasoning if desired. Add 1 tsp. cream and taste again.
- Refrigerate for at least 1 hour. However, if you wish to serve hot, reheat gently.
- When serving, pour the soup into a bowl and sprinkle fresh herbs on top.