Posted 15 October 2006 - 01:51 PM
Smoked Tomato Soup
This one takes a while, but the flavor is well worth it! I usually smoke the tomatoes the day prior, and then put them in the fridge until I'm ready to make the soup.
1 tbsp olive oil
6 slices pepper bacon, diced
1 large onion, chopped
2 cloves minced garlic
1 cup red wine
10-12 large tomatoes, smoked and diced (see below)
4 cups V8 juice
1 tsp tomato paste
2 tbsp chipotle Tabasco sauce or cayenne sauce
1 tbsp chopped fresh thyme
salt and pepper to taste
In a large stockpot, heat olive oil with bacon and cook until bacon is brown and crispy. Add onion and garlic and sauté until you can smell the aroma. Add red wine and boil over high heat until reduced by half, 3 to 4 minutes. Add tomatoes and V8 juice and cook over medium heat until liquid has reduced by about one fourth, 10 to 15 minutes.
Add tomato paste, Tabasco and thyme. Pureé about ¾ of the soup with a hand blender or in a food processor, then mix back in with remaining soup. Season with salt and pepper. Serve hot. Serves 6.
Remove grill from barbecue and spray with olive oil. Prepare the coals by piling briquettes on one side of the barbecue and lighting them. Let them burn until they are gray in color. Soak smoking chips (alder, apple, grape vines or any type of hardwood) in water.
Core and slice about 10-12 large ripe tomatoes in half horizontally, then seed them in a small bowl of water.
Drain the smoking chips and place them in an aluminum (disposable) pie plate, or make a tray out of tin foil. Place the plate with the chips on the coals. Put the grill on the barbecue and place the tomatoes on it, flat side down, on the opposite side of the grill from the coals.
Cover the barbecue and smoke for 1 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be lightly browned and have a lightly smoky smell. Once tomatoes are cool, cover them or place in a plastic bag and refrigerate until needed.
- I use smoking chips from the grocery store. They sell them right next to the briquettes.
-While it's not required, I peel the skins of the tomatoes before I put them in the soup. If they have been refrigerated, the skins come off very easily.
-Don't turn the tomatoes on the grill, just let them sit and absorb the smoke.
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