Gazpacho with tarragon
6 servings
15 minutes
Tarragon gazpacho is a refreshing cold soup from sunny Spain. It combines the juiciness of fresh tomatoes, the coolness of cucumbers, and the spiciness of red pepper. The light acidity of red wine vinegar harmonizes the flavor, while cayenne pepper adds a subtle heat. Tarragon adds a unique herbal note, transforming classic gazpacho into a refined gastronomic delight. This soup is perfect for hot summer days when you crave something refreshing yet flavorful.
1
Finely chop the tomatoes, preserving as much juice as possible. Dice the cucumbers and onions into small cubes. Slice the peppers into medium pieces. Reserve some vegetables for serving.
- Tomatoes: 400 g
- Cucumbers: 300 g
- Onion: 100 g
- Red sweet pepper: 300 g
2
Blend the remaining vegetables with garlic, tomato paste, olive oil, and finely chopped herbs. There's no need to aim for a uniform consistency; let it retain some texture.
- Garlic: 2 cloves
- Tomato paste: 2 tablespoons
- Olive oil: 2 tablespoons
- Fresh tarragon: 20 g
3
Transfer the puree to a bowl, add tomato juice, vinegar, and the juice of half a lemon. Season with salt and cayenne pepper. Cover and let it steep for 3 hours. Before serving, taste the soup again and garnish with the remaining vegetables.
- Tomato juice: 600 ml
- Red wine vinegar: 50 ml
- Lemon: 0.5 piece
- Ground cayenne pepper: 0.5 teaspoon
- Tomatoes: 400 g
- Cucumbers: 300 g
- Onion: 100 g
- Red sweet pepper: 300 g
