This is a great summer soup when you have an abundance of tomatoes in the garden.  It is light and refreshing on a warm summer night.

• 1.2kg tomatoes, quartered
• 2 tbl olive oil, plus extra to serve
• 1 tbl red wine vinegar
• 1/4 cup tarragon sprigs, plus extra leaves to serve (optional)
• 2 bulbs roasted garlic
• 1L chicken stock
• Loaf of bread, sourdough or other crunchy bread
• 150g basil pesto
• 1/2 cup shaved parmesan

1. Preheat oven to 180°C. Place tomatoes in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Bake for 30 mins or until tomatoes are soft.
2. Transfer tomatoes and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Blend with a stick blender until smooth. Season.
3. Meanwhile, place the bread on a baking tray. Drizzle over the remaining oil and bake for 5 minutes or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.
4. Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.