Chilled Tomato-Tarragon Soup with Croutons

Vegetarian
Vegan
Dairy Free
Very Healthy
Health score
100%
Chilled Tomato-Tarragon Soup with Croutons
60 min.
4
218kcal

Suggestions


Are you ready to elevate your soup game with a refreshing twist? Look no further than this Chilled Tomato-Tarragon Soup with Croutons! Perfectly suited for those warm summer days, this soup combines the vibrancy of fresh tomatoes with the aromatic allure of tarragon, creating a delightful and invigorating experience for your taste buds. Not only is it a feast for the senses, but it's also incredibly nutritious, garnering a perfect health score of 100!

This recipe is a true crowd-pleaser, catering to a variety of dietary preferences as it is vegetarian, vegan, and dairy-free. With just 60 minutes of your time, you can serve four hearty portions that are packed with flavors and only 218 calories each. Imagine savoring a bowl of this smooth, chilled soup, garnished with crispy homemade croutons – a perfect dish to cool down and impress your guests during a summer soirée or as a light starter for any meal.

So gather your fresh ingredients, ready your kitchen equipment, and get ready to create a bowl of sunshine! This chilled soup is not just about nourishment; it's an experience that brings fresh flavors and textures to your dining table. Let's dive into the world of culinary delight with this refreshing and healthy soup!

Ingredients

  • 8.3 inch thick baguette 
  • tablespoons tarragon fresh divided finely chopped
  •  garlic cloves chopped
  • 0.5 cup olive oil divided
  • 3.3 pounds plum tomatoes divided coarsely chopped
  • 0.3 teaspoon pepper dried red crushed
  • cup shallots chopped
  • tablespoons tomato paste 

Equipment

  • bowl
  • frying pan
  • ladle
  • sieve
  • spatula

Directions

  1. Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper.
  2. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side.
  3. Transfer croutons to plate.
  4. Meanwhile, heat 1/4 cup oil in another large skillet over medium heat.
  5. 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.
  6. 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.
  7. Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.

Nutrition Facts

Calories218kcal
Protein14.15%
Fat27.13%
Carbs58.72%

Properties

Glycemic Index
71.19
Glycemic Load
12.41
Inflammation Score
-10
Nutrition Score
27.283043488212%

Flavonoids

Naringenin
2.51mg
Apigenin
0.02mg
Luteolin
0.03mg
Kaempferol
0.34mg
Myricetin
0.53mg
Quercetin
2.19mg

Nutrients percent of daily need

Calories:217.89kcal
10.89%
Fat:7.3g
11.23%
Saturated Fat:1.13g
7.07%
Carbohydrates:35.54g
11.85%
Net Carbohydrates:27.77g
10.1%
Sugar:15.61g
17.34%
Cholesterol:0mg
0%
Sodium:131.69mg
5.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.57g
17.13%
Manganese:1.67mg
83.49%
Vitamin C:64.04mg
77.62%
Vitamin A:3746.17IU
74.92%
Potassium:1543.15mg
44.09%
Vitamin B6:0.86mg
42.84%
Iron:6.19mg
34.36%
Vitamin K:34.09µg
32.47%
Fiber:7.77g
31.07%
Folate:115.7µg
28.93%
Magnesium:101.14mg
25.29%
Vitamin E:3.2mg
21.34%
Calcium:212.6mg
21.26%
Copper:0.4mg
19.91%
Vitamin B3:3.93mg
19.63%
Phosphorus:178.91mg
17.89%
Vitamin B2:0.28mg
16.45%
Vitamin B1:0.24mg
16.3%
Zinc:1.47mg
9.82%
Vitamin B5:0.55mg
5.5%
Selenium:3.03µg
4.33%
Source:Epicurious