Chilled Tarragon Tomato Soup with Vegetable Confetti

For tarragon tomato soup:
3 pounds vine-ripened Chef Jeff tomatoes (about 8 medium)
2 teaspoons salt
2 teaspoons balsamic vinegar, or to taste
1 teaspoon sugar, or to taste
1 teaspoon fresh lemon juice, or to taste
1 tablespoon finely chopped fresh tarragon leaves
8 vine-ripened yellow Chef Jeff cherry tomatoes
1/4 cup finely chopped Chef Jeff Zucchini Aristocrat
1/4 cup finely chopped red onion

To make soup: Chop tomatoes and toss with salt. Drain in colander over bowl for 15 minutes. Set tomato liquid aside and add tomatoes to food processor puree with vinegar, sugar, and lemon juice until smooth. Pour puree through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in tomato liquid for desired consistency and salt and pepper, to taste. Soup may be made 1 day ahead and chilled, covered. Season soup again before serving.

Stir tarragon into soup and thinly slice cherry tomatoes. Serve soup sprinkled with tomatoes, zucchini, and onion.

Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 cups