- Blender/Juicer: Essential for creating a smooth tomato base without seeds and skin.
- Strainer or Sieve: Used to remove the solids from your soup after blending, ensuring a smooth texture.
- Pot with Lid: Needed for cooking the tomatoes and other ingredients.
- Tarragon Leaf/Grinder: For freshly grinding tarragon leaves to enhance flavor if not already purchased in ground form.
- Soup Tureen or Bowl Set: Ideal for serving and presenting chilled tomato tarragon soup beautifully.
- Microplane Grater: Useful for finely mincing the garlic, which will be incorporated into the dish.
- Croutons Maker/Tray: For making homemade croutons to add as a garnish on top of the soup.
- Gallon Zip-Lock Bag: To freeze the prepared soup for later consumption or storage.
- Serving Spoon: Needed for serving the chilled soup into bowls.
- Stirring Utensil/Silicone Scraper: For stirring and ensuring even cooking of ingredients, as well as cleaning up any residue from pots during preparation.
1/2 cup olive oil, divided
7 tablespoons finely chopped fresh tarragon, divided
8 1/3-inch-thick baguette slices
4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
1 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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