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Tomato Soup!

BotchBotch Posts: 5,274
edited August 2012 in EggHead Forum
Although Summer dictates barbequed meat, once the ripe tomatoes hit the farmer's markets I almost become a vegetarian for a a couple months, LOVE good tomatoes!  This month's Cook's Illustrated had a recipe for "Chilled Tomato Soup".  I make a lot of their Gazpacho, but thought I'd try this today.  To concentrate the tomato flavor they used 1 lb of fresh tomatoes, and 1 lb of tomatoes roasted in the oven.  Well, I did the second pound on the Egg with some smoke, why not?
Recipe in abbreviated form:
Roast 1 lb cored and halved tomatoes in the Egg @ 375 for 30 minutes, also smoke 2 smashed garlic cloves and 1 sliced shallot for half that time.  Dump in a blender with 1 lb cored fresh tomato, 2 tsp tomato paste, pinch smoked paprika, pinch cayenne, salt & pecker to taste, and 1 tsp sherry vinegar.  Blend for 30 seconds, then slowly add 6 Tbspns EVOO while the blender is still running.  Push through a strainer and chill til ice-cold.  
This stuff was a b*tch to push through my strainer, next time I'll blend it for 60 seconds and eat it as-is.  
It's very, very good, but I think I still prefer gazpacho (which I haven't tried with any smoked tomatoes, something to do Sunday!).  I also bet I've posted the first tomato soup recipe on this Forum, do I get a t-shirt or something?  :D 
_____________________________________________
 
Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • bigphilbigphil Posts: 1,390
    sounds good and these are just for you Botch 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • tazcrashtazcrash Posts: 1,851
    edited August 2012
    @botch: i have an old food mill that doesn't get broken out often, but would be perfect to make that soup extra smooth.
    SWMBO loves tomatoes and tomato soup. Showing her this one.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  •  

    Although Summer dictates barbequed meat, once the ripe tomatoes hit the farmer's markets I almost become a vegetarian for a a couple months, LOVE good tomatoes!  This month's Cook's Illustrated had a recipe for "Chilled Tomato Soup".  I make a lot of their Gazpacho, but thought I'd try this today.  To concentrate the tomato flavor they used 1 lb of fresh tomatoes, and 1 lb of tomatoes roasted in the oven.  Well, I did the second pound on the Egg with some smoke, why not?
    Recipe in abbreviated form:
    Roast 1 lb cored and halved tomatoes in the Egg @ 375 for 30 minutes, also smoke 2 smashed garlic cloves and 1 sliced shallot for half that time.  Dump in a blender with 1 lb cored fresh tomato, 2 tsp tomato paste, pinch smoked paprika, pinch cayenne, salt & pecker to taste, and 1 tsp sherry vinegar.  Blend for 30 seconds, then slowly add 6 Tbspns EVOO while the blender is still running.  Push through a strainer and chill til ice-cold.  
    This stuff was a b*tch to push through my strainer, next time I'll blend it for 60 seconds and eat it as-is.  
    It's very, very good, but I think I still prefer gazpacho (which I haven't tried with any smoked tomatoes, something to do Sunday!).  I also bet I've posted the first tomato soup recipe on this Forum, do I get a t-shirt or something?  :D 
    I don't know about you, but I have no idea what a pecker tastes like!  If I try this recipe, I may have to substitute something else for that pecker!
    :-t

    .......................................................................................

    Flint, MI

  • Oh yeah, I forgot to mention that I can imagine how nice a pinch of cayenne must feel on your pecker! 

    .......................................................................................

    Flint, MI

  • nolaeggheadnolaegghead Posts: 22,504
    Makes me think about making a gazpacho but substituting a few smoked tomatoes for raw tomatoes, and multiplying the garlic by 10x....roasted, smoked garlic - raw garlic is too acrid.  Oh, and roasted red peppers.  Yum. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • BotchBotch Posts: 5,274
    Makes me think about making a gazpacho but substituting a few smoked tomatoes for raw tomatoes, and multiplying the garlic by 10x....roasted, smoked garlic - raw garlic is too acrid.  Oh, and roasted red peppers.  Yum. 
    Good idea with smoking the peppers too, which my favorite gazpacho recipe has.  Wonder what smoking the cucumbers too would be like?  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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