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Sous vide
Pickling
Chef tricks

Smoked tomato and coriander soup

by
Richard Davies
Smoked tomato and coriander soup

PT45M

First published in 2015
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Ingredients

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Equipment

  • Blender
  • Smoker
  • Fine chinoise
  • Smoking chips

Method

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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
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
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
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
First published in 2015
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Richard Davies }
Richard Davies

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

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