Tomato, Tarragon and Vodka Soup
Cuisine: American
Author: John Ash
  • 2 Tablespoons butter
  • 1 Cup finely-chopped onions
  • 2 teaspoons minced garlic
  • 2 Tablespoons fresh tarragon leaves
  • 28 ounces imported peeled tomatoes (1 can), chopped
  • 2/3 Cup good vodka
  • 2 1/2 Cups rich chicken or vegetable stock
  • 1/8 teaspoon pepper sauce; or to taste
  • salt, to taste
  • additional tarragon leaves
  • paper thin slices of lemon
  • dollop of creme fraiche or yogurt
  1. Heat butter in a saucepan and saute onions and garlic until very soft but not brown.
  2. Add tarragon, tomatoes, vodka and stock and simmer for 10 to 12 minutes partially covered.
  3. Off heat, with an immersion blender or a food processor, coarsely puree soup.
  4. Serve hot or cold garnished with tarragon leaves, lemon slices and creme fraiche.
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