Instructions: Heat butter (or broth) in a saucepan and saute onions and garlic until very soft but not brown. Add tarragon, tomatoes, vodka and stock and simmer for 10 to 12 minutes partially covered. Off heat, with an immersion blender or a food processor, coarsely puree soup.

Serve hot or cold garnished with tarragon leaves, lemon slices and nonfat yogurt.

Yield: 4 to 6 servings

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