This chilled tomato soup is an excellent way to use up those extra tomatoes and have a delicious luncheon soup.

Servings: 6
4 lbs. fresh tomatoes, peeled, seeded and quartered
2 cups vegetable broth
½ cup olive oil
1 tbsp. fresh lemon juice
1 tsp. sugar
1 tbsp. fresh parsley, minced
2 tsp. fresh tarragon, minced
Salt and pepper to taste
½ cup crème fraiche

In a blender or food processor, puree the tomatoes and all ingredients until very smooth. This will most likely need to be done in two batches. Chill for two hours. Serve in bowls topped with a tablespoon of crème fraiche.