Ingredients

Makes 6 cups

　　

For tarragon tomato soup

3 pounds vine-ripened tomatoes (about 8 medium)

　　2 teaspoons balsamic vinegar, or to taste

　　1 teaspoon sugar, or to taste

　　1 teaspoon fresh lemon juice, or to taste

　　1 1/2 cups ice water

　　1 tablespoon finely chopped fresh tarragon leaves

　　8 vine-ripened yellow cherry tomatoes

　　1/4 cup finely chopped zucchini

　　1/4 cup finely chopped red onion

　　Accompaniment:Baguette Toasts

　　

Make soup:

Step 1

Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.

　　

Step 2

Stir tarragon into soup and thinly slice cherry tomatoes.

　　

Step 3

Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.