This delicate soup is a great soup for anytime of the year, but works especially well in late summer when the tomatoes are fresh and full. You serve this soup hot or cold, depending on the season. It is a completely Vegan recipe, so everyone should give it a try.

Tomato, Orange and Tarragon Soup

Ingredients

1 TBLS Veg Oil

1 Med Vidalia Onion

3 Large Tomatoes (Heirloom are great for this), about 3 and 1/2 pounds, Large Dice

2 TBLS Fresh Tarragon, Chopped (or 1 TBLS dried)

I Clove Garlic, Fine Dice

2 Cups Vegetable Stock (or Chicken for non-Vegans)

1 Cup Fresh Squeezed Orange Juice

1 TSP Orange Rind

Salt and Pepper to taste

Method

In a heavy sauce pan heat oil.

Saute Onion until translucent

Add Tomatoes, Garlic, Stock and Salt and Pepper

Boil and then reduce heat and add orange juice and tarragon.

Simmer for 20 minutes

Transfer soup to a food processor and liquefy in small batches

Strain to remove any pulp

Serve Hot or Chill if serving Cold

Use Orange Rind as a garnish and serve with crusty bread

106 Calories per 1 1/2 Cup serving

Makes 6 servings