This creamy, indulgent, vegetarian soup is elevated by adding smoke – you’ll be amazed by this recipe which is sure to delight diners!
INGREDIENTS (2 large servings):
- 2kgs jam tomatoes, halved and seeded
- ¼ cup olive oil
- ½ tsp brown sugar
- 1 large onion, diced
- 1 large leek (white and pale green part only), thinly sliced
- 3 garlic cloves, crushed
- 2 bay leaves
- 2tsp coriander seeds
- 1tsp cumin seeds
- ½ tbsp smoked paprika
- Salt and pepper
- 2 tbsps freshly grated horseradish
- 1 ½ cups vegetable stock
- 2 tbsp butter (room temperature)
- Sour Cream
- Thinly sliced basil for serving
- Salt and pepper
- Apple Wood Chips and The Smoking Gun
- Wash tomatoes, slice them in half and de-seed, leaving the skin on.
- Lightly oil a baking tray and sprinkle sugar on the tray
- Arrange the tomatoes, cut side down, on the tray, on top of the sugar.
- Grill tomatoes at the highest position on the highest heat setting until skins are blistered and blackened (approximately 5-10 minutes) – rotate pan for even roasting.
- Let tomatoes rest until cool enough to handle and then slip skins off
- Chop finely.
- Heat oil in a large pot over medium heat and cook onion and leek, stirring occasionally, till tender but not yet taking on any colour (approximately 8 – 10 minutes).
- Stir in garlic, bay leaves, coriander and cumin seeds, smoked paprika, horseradish and fry, stirring occasionally until fragrant.
- Add chopped grilled tomatoes and vegetable stock, increase heat to medium-high and bring to a boil.
- Reduce heat, cover pot and simmer till tomatoes are soft (40-45 minutes)
- Let cool slightly, discard bay leaves
- Blend tomato mixture with 2tbsp butter in a blender until smooth.
- Insert The Smoking Gun tube into the small opening on the blenders lid and light the gun – use cling-wrap to cover the lid, if necessary.
- Smoke for 30 seconds, pulse after smoke has been in the blender for about 5 minutes and repeat this step once or twice more.
- Strain soup through a medium-mesh sieve and season with salt and pepper
- Serve warm or at room temperature, topped with a dollop of sour cream and finely chopped basil.
- Serve with gruyere and pesto topped Rustic bread.
Recipe from: Pamela MacDougall