Instructions: Cook the onions in the oil over a moderate heat till they wilt.

Add the tomatoes and stir.

When the juice starts to bubble lower the heat so the just simmer gently.

Add the tarragon then partly cover with a lid and continue cooking until the tomatoes have collapsed and the sauce thickened.

It will take about 10 minutes.

Pour in the stock and continue cooking for 5 minutes.

Stir in the balsamic vinegar if using then add salt anu black pepper and serve hot or very thoroughly chilled.

Adding a few teaspoons of balsamic vinegar makes the soup richer

Serves 4

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