Chop the shallots and the garlic in the processor to make this recipe even easier.
Recipe information
Total Time
1 hour
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.
Recipe notes
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