Smoked Tomato Soup

[Guest guest]

* Exported from MasterCook *

 

Smoked Tomato Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : " Post " Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large onion -- chopped

3 cloves garlic -- chopped

1 cup red wine

8 large tomatoes -- smoked and diced

4 cups vegetable Stock

1 teaspoon tomato paste

2 tablespoons cayenne sauce

1 tablespoon chopped fresh thyme

Salt and cracked black pepper to taste

 

In a large stockpot, heat olive oil. Add onion and garlic and saut‚ 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 stock and cook over medium heat until

liquid has reduced by about one fourth, 10 to 15 minutes.

 

Add tomato paste, cayenne sauce, and thyme. Pur‚e with a hand blender or in a

food processor, then place back in pan and reheat if needed. Season with salt

and pepper. Serve hot.

 

Serves six.

 

Smoked Tomatoes

 

Smoking tomatoes gives them a rich quality that makes both sauces and soups

taste terrific. It is an easy process that can be done up to 5 days ahead of

when you want to use the tomatoes -- store in a covered plastic container in the

refrigerator. Use large, vine-ripened tomatoes.

 

Prepare the coals by piling briquettes on one side of the barbecue and lighting

them. Let them burn until they are gray in color. Meanwhile, core and slice

about 12 tomatoes in half horizontally, then seed in a small bowl of water.

Remove grill from barbecue and spray with an oil spray. Place smoking chips

(alder, apple, grape vines, tea, or any type of hardwood) on the coals, and put

grill back on barbecue. Place tomatoes flat side down on the opposite side of

the grill from the coals. Cover barbecue, and let smoke for 1 to 2 hours,

adding more chips if the smoke dies down. Tomatoes should be nicely browned and

have a lightly smoky smell.

 

MC-Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -