Directions:
- Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.
- In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.84 Kcal (1473 kJ) | ||
| Calories from fat | 240.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.71g | 41% | |
|---|---|---|---|
| Cholesterol | 6.74mg | 2% | |
| Sodium | 454.01mg | 19% | |
| Potassium | 970.74mg | 21% | |
| Total Carbs | 25.03g | 8% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 46.6mg | 78% | |
| Iron | 1.3mg | 7% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.25 Kcal (336 kJ) | ||
| Calories from fat | 54.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 41% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 2% | |
| Sodium | 103.55mg | 19% | |
| Potassium | 221.4mg | 21% | |
| Total Carbs | 5.71g | 8% | |
| Sugars | 3.02g | 53% | |
| Dietary Fiber | 0.98g | 17% | |
| Protein | 1.37g | 12% | |
| Vitamin C | 10.6mg | 78% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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