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Smoked Tomato Soup

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Ingredients

3 large heirloom or 4 large beefsteak tomatoes, cut in half from stem to base

½ charred Vidalia or other sweet onion*

1 handful fresh basil leaves

½ cup extra virgin olive oil, plus more for garnish

1 teaspoon smoked paprika, plus more for garnish

Kosher salt to taste

“Whenever grilling, place some extra onion slices or other produce onto the grates for later use. Peaches make for a zesty salsa when combined with chilies and citrus, one that divinely dresses up a bare pork loin, chicken breast, or mild fish such as grouper.”

Directions

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

  1. 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.
  2. Spray or drizzle water over coals, then close lid and vents. Let tomatoes smoke about 20–25 minutes or until smoke dies down.
  3. Remove from grill with tongs and let cool.
  4. 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.
  5. Season with paprika and salt to taste. Serve warmor chilled, garnished with swirl of olive oil and a sprinkle of paprika.
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