Chilled Tarragon and Tomato Soup

Chilled Tarragon and Tomato Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Mediterranean Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason.

Fresh tomatoes and herbs are as important to summer Mediterranean menus as they are to American ones. This light, piquant French soup is a wonderful first course to pair with grilled or roasted chicken. It also tastes great with sandwiches and can be served chilled. Try packing it in a thermos and serving it in cups at a picnic.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

  • Prep time
    5 min
  • Cook time
    40 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 40

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 2g
  • Potassium 510mg
  • Phosphorus 50mg

Choices/Exchanges: 2 Nonstarchy vegetable



  • cherry tomatoes
    3 lbs
  • balsamic vinegar
    2 tsp
  • sugar
    1 tsp
  • lemon juice
    1 tsp
  • finely chopped tarragon leaves (divided)
    4 tbsp
  • salt
    1/4 tsp
  • black pepper
    to taste


  1. Preheat the oven to 425°F.

  2. Place the tomatoes, balsamic vinegar, sugar, lemon juice, and 1 Tbsp of the tarragon in a food processor or blender. Mix to form a smooth soup.

  3. Place a large, fine mesh strainer or chinois over a bowl and pour in the soup. Use a wooden spoon to turn and press the soup through the strainer, a little at a time, until the tomato solids are left in the strainer and the liquid has passed through.

  4. Place the soup in a large saucepan and season with the salt and pepper, to taste.

  5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 to 20 minutes, or until the soup is thickened and the volume has been reduced by about a third.

  6. Garnish the soup with the remaining tarragon leaves. Refrigerate and serve chilled. (If preferred, serve warm.)