Smoked tomato and coriander soup

servings 4
45 minutes

Ingredients

  • 12 vine plum tomatoes, ripe
  • 100g of butter
  • 1 onion, cut into 1cm dice
  • 2 garlic cloves, crushed and salted
  • 8 white peppercorns
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of rosemary
  • 20g of tomato paste
  • 500ml of tomato juice
  • 100ml of cream
  • 20g of fresh coriander
  • olive oil
  • salt
  • pepper

Method

1
Smoke the tomatoes in a smoker with 1 tablespoon of smoking chips. If you do not have a smoker, place the tomatoes in a metal colander over a metal bowl and place the smoking chips at the bottom. Light the chips and cover the bowl with foil
  • 12 vine plum tomatoes, ripe
2
Leave to smoke for 1-2 hours until the tomatoes have a good amount of flavour from the smoke and are slightly smoky in colour
3
Add the butter to a hot saucepan with the diced onion, then season and add the peppercorns, thyme, bay and rosemary
  • 100g of butter
  • 1 onion, cut into 1cm dice
  • salt
  • pepper
  • 8 white peppercorns
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of rosemary
4
Cook the onions until soft and golden, then add the crushed garlic and stir to cook out for 1-2 minutes. Add the tomato paste and stir until caramelised. Stir in the smoked tomatoes and tomato juice and allow to simmer for 25 minutes
  • 20g of tomato paste
  • 500ml of tomato juice
  • 2 garlic cloves, crushed and salted
5
Stir through the cream, simmer for a further 5 minutes, then remove from the heat and transfer to a blender. Blitz until very smooth, season to taste and pass through a fine chinois, then divide onto plates while still hot
  • 100ml of cream
6
Drizzle liberally with good quality olive oil and garnish with the coriander. Serve immediately
  • 20g of fresh coriander
  • olive oil