Serves: 4
INGREDIENTS
1 kilo large, ripe tomatoes
Smoking mix
½ cup wood chips, soaked in water
branches of fresh woody herbs such as rosemary and thyme
Soup
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 tablespoon tomato paste
4 cups chicken stock
Garnish
100 grams soft goats’ or feta cheese
1 clove garlic, crushed
2 tablespoons cream
2 tablespoons chopped fresh basil
To serve
warm crusty bread rolls
METHOD
Smoking: Halve the tomatoes and season with salt and freshly ground pepper.
Drain the chips and place in the base of the smoker or foil-lined wok. Scatter over the herbs. Put the tomatoes on the rack, cut side up, and place over the chips. Heat the smoker, uncovered, over a moderate heat until the mixture starts to smoke. Cover tightly, reduce the heat to medium and smoke for 30 minutes. Turn off the heat and leave for 5 minutes before uncovering. Carefully transfer to a bowl, making sure you don’t spill the juices that are in the halved tomatoes.
Soup: Heat the oil in a saucepan and add the onion, carrot and garlic. Season. Cover and cook until very tender. Stir in the tomato paste and cook for 1 minute. Discard the tomato skins. Add the flesh and all the juices to the saucepan, stir then add the stock. Simmer gently for 30 minutes. Cool the soup a little then purée, in batches, until smooth. Tip back into the saucepan and reheat before serving.
Topping: Beat the goats’ cheese and garlic until soft and fold in the cream and basil. Season.
To serve: Ladle the soup into warm bowls and top with a dollop of the basil cream. Serve with warm crusty bread rolls.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!