1 tbsp. vegetable oil
1 med. onion, sliced
3 sm. potatoes (about 3/4 lb.) with skins, diced
3 1/2 lb. tomatoes, cored and coarsely chopped
2 tbsp. chopped, fresh tarragon or 1 tsp. dried
1 clove garlic, crushed and peeled
2 c. chicken stock
1/4 tsp. salt
1/8 tsp. ground black pepper
1 c. freshly squeezed orange juice
1 tsp. grated orange rind
Parsley or tarragon to garnish

Heat oil in saucepan over medium heat. Add onion and potatoes; cook, stirring occasionally, 2 to 3 minutes or until onion is translucent. Stir in tomato, tarragon, garlic, stock, salt and pepper. Bring to boiling. Lower heat and simmer for 20 to 25 minutes or until vegetables are tender. Working in batches, place soup in food processor or blender. Whirl until smooth. Strain soup through wire mesh sieve to remove coarse skins. Discard solids and pulp in sieve. Whisk orange juice and rind into soup. Reheat or serve chilled. Garnish with parsley or tarragon.