Fresh, ripe tomatoes are key to this simple chilled soup . If you aren’t able to get heirloom tomatoes, any other garden-fresh variety will also work.
Fresh tarragon has an anise-like flavor that not everyone is fond of. I like it and used two heaping tablespoons of it in this recipe. Use your judgement.
The flavor tastes best if you can make this soup a day ahead before serving. Add a dollop of sour cream or yogurt and extra herbs if you like. Serve some parmesan crisps or toasted garlic bread for an easy appetizer or first course to a summer meal.