When you’ve finished grilling over charcoal or wood, as the coals are dying down, try smoking some tomatoes for a delicious, creamy soup that can be served the next day—hot or cold. It’s a great way to utilize the heat source one more time and maximize every bit of flavor.
– Chef Steven Satterfield
- After you’ve finished grilling over charcoal or wood, as the coals are dying down, set halved tomatoes on grate cut side up so juices won’t run out.
- Spray or drizzle water over coals, then close lid and vents. Let tomatoes smoke about 20–25 minutes or until smoke dies down.
- Remove from grill with tongs and let cool.
- Remove skins and place peeled tomatoes in blender or food processor with onion and basil. Purée until smooth. With machine running, slowly add olive oil.
- Season with paprika and salt to taste. Serve warmor chilled, garnished with swirl of olive oil and a sprinkle of paprika.