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It is always nice to use the smoke from a grill for more than one thing. I invented this recipe when I tossed some market- fresh tomatoes on the grill where Buck had just finished smoking some ribs for dinner- an all-day project. There was still some hickory smoke and the grill temperature was barely 200 degrees. I left them on for about an hour and let cool in the refrigerator to use the next day for our soup. For more comments on Martha's Vineyard foods, see the blog, Bounty Hunting.
½ cup good quality olive oil
½ pound onion
8 medium fresh ripe tomatoes, lightly smoked and coarsely chopped
¼ teaspoon cayenne pepper
2 tablespoon chopped fresh basil
2 cups chicken stock
1 cup heavy cream
1 teaspoon sugar (optional)
Chop onions coarsely and sauté in oil until transparent. Add tomatoes. Simmer, uncovered, for about 45 minutes. Season with salt and pepper and cayenne. Place in a food processor and puree until smooth. Strain the mixture through a sieve to remove skin and seeds. Place the tomato mixture back in the pot with the stock. Cook for 15 minutes more. Add basil, cream and sugar (if needed). Heat through and serve. The soup may also be served chilled. Adjust seasoning, especially salt if the soup is chilled. Top with more fresh basil or swirl in some pesto sauce.
Makes 8 cups or 6-8 servings.