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Smoked Tomato Soup
Cool: 10 mins
Cook: 20 mins
Grill: 30 mins
Stand: 1 hr
Ingredients
- 1 cup hickory, oak or apple wood chips
- 3 large tomatoes, halved
- 2 teaspoons olive oil
- 1 medium onion, coarsely chopped (1/2 cup)
- 1 3/4 cups water or one 14-ounce can vegetable or chicken broth
- 1 6 ounce can tomato paste
- 2 to 3 teaspoons sugar
- 2 sprigs fresh thyme
- 1 large clove garlic, minced
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
1. Soak wood chips in enough water to cover for 1 hour. Drain wood chips.
2. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Sprinkle wood chips over coals. Place tomatoes, cut sides down, on grill rack over drip pan. Cover; grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium-low heat. Adjust for indirect cooking. Grill as above.) Remove tomatoes from grill. Cool slightly; remove cores.
3. In a large saucepan, heat oil over medium-high heat. Cook onion in hot oil until tender but not brown, stirring occasionally. Stir in smoked tomatoes, water, tomato paste, sugar, thyme, garlic, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat and cool for 10 minutes. Remove and discard thyme sprigs and bay leaf.
4. Press tomato mixture through a food mill. (Or, place one-third to one-half of the mixture at a time in a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining mixture.) Set a sieve over a large bowl. Strain tomato mixture through sieve; discard pulp and seeds.
5. Return strained tomato mixture to the saucepan; heat through. Season to taste. Makes 4 to 6 side-dish servings.
