Soup in summer? Many people simply think of gazpacho!
Which doesn’t immediately make everyone feel happy – because “cold” soup just doesn’t suit everyone, even if it can be a wonderfully tasty summer option for many soup lovers.
Despite the still brilliant weather with really constant summer temperatures, I still have a “classic” soup in stock. Cold food was my companion for weeks, but slowly I felt like cooking again. Okay, I kept it simple, but at least it was now safe (and enjoyable) to spend a short time cooking in the kitchen again.
Of course, based on empirical studies, I also tested this fine tomato and raspberry soup with tarragon cold and found it to be delicious. Nevertheless, I prefer a warm state of this delicacy.
The trio of tomato, raspberry and tarragon is simply heavenly. Topped with crispy pieces of bread and some roasted pine nuts, it’s a truly summery soup that we really enjoyed!
So to all the soup fans: you don’t have to wait until fall anymore. This soup can be summer!
Anyone who checks in here regularly knows how MUCH I love summer fruit. That’s why it’s a particularly great pleasure for me to take part in Friederike and Zorra’s blog event, who are looking for delicacies related to seasonal fruit.
Tomato and raspberry soup with tarragon
Ingredients for two people as a main course:
1 tbsp olive oil
1 spring onion with greens
1/2 tbsp tomato paste
1 pinch of sugar
1 slice of (stale) toast bread
500 g pureed tomatoes (canned tomatoes are completely sufficient)
200 g raspberries (from the freezer, thawed depending on what you have)
2 tablespoons finely chopped fresh tarragon
Pepper from the mill
Salt
Topping:
1 handful of fresh raspberries (if available)
2 tbsp toasted pine nuts
1 tbsp finely chopped fresh tarragon
some toasted baguette/bread
Preparation:
First clean the spring onion and cut it into fine rings. Heat a pot with the olive oil and add the spring onion rings (except for a few green rings) completely into the olive oil and fry them briefly. Add tomato paste and sugar and fry.
Now add the toasted bread, the pureed tomatoes and the raspberries and bring everything to the boil thoroughly. Puree until smooth with the hand blender.
Add tarragon and season generously with salt and pepper.
Divide onto preheated plates and sprinkle with raspberries, pine nuts, tarragon and bread cubes.
Serve the tomato and raspberry soup with tarragon immediately!
Bon appetit!
Note:
The soup tastes excellent both cold and warm. It’s easy to prepare and store covered in the fridge for a few days (without toppings).
