Fire Charred Tomato Soup

This smoky tomato soup is a long way from the canned versions we can get from any given local grocery store. The charred flavor of the vegetables is reinforced by the fire toasted ancho chile, and the soup is delectable hot or cold.

  • 4 large ripe tomatoes
  • 2 medium onions, quartered
  • 2 medium red bell peppers
  • 4 tbsp extra virgin olive oil
  • Salt and ground black pepper to taste
  • 1 ancho chile, 2 if you like things spicy
  • 7 cups, chicken stock
  • 3 cloves garlic, minced
  • 1 tbsp balsamic vinegar, or more to taste
  • 1 tbsp honey
  • 3 tbsp mixed chopped herbs, such as basil, thyme, chives,and or Italian parsley
  • 1/2 cup sour cream or plain yogurt
  1. Preheat the grill, gas or charcoal to high heat.
  2. Cut tomatoes crosswise into 1 inch slices, Be sure to remove the stems.
  3. Thread tomato slices, peppers and onion quarters onto skewers, then brush with half the oil and season with salt and pepper.
  4. Oil the grate on your grill then arrange tomato, pepper and onion skewers over the flames or coals until the vegetables are charred all over.
  5. Place the ancho chile on the grill and toast quickly until it becomes smoky and brittle. Take care to not burn it though.
  6. Using a paring knife, scrape the charred skin off the the onions and peppers. Cut the onions into thin crosswise slices, stem and seed the peppers.
  7. Crumble the toasted ancho chile into a small sauce pan with 1 cup of stock. Heat over medium heat until warm, then remove from the heat and let the chile soak until soft.
  8. Heat the remaining 2 tbsp of oil in a large sauce pan over medium heat.. Add the garlic and onion and cook unit lightly browned. Stir in tomatoes, peppers and remaining stock, with vinegar, honey, ancho chile and it’s soaking liquid. Salt and pepper to taste. Simmer the soup for about 5 minutes. If it seems to thick, add more stock.
  9. Transfer the soup to a blender and process until it becomes a smooth pure’e, then return it to the saucepan, pressing it through a strainer if necessary. Stir in 2 tbsp of the herbs.
  10. Ladle into soup bowls and serve with a dollop of sour cream. Sprinkle remaining herbs on top.


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