Smoked Tomato Soup with Coriander           

Smoking vegetables add a wonderful new dimension to their flavour. Smoke your own tomatoes and try this delicious recipe for a soup to enjoy during the change of season. Our Culinaria Pinot Noir Chardonnay is a delicious partner to the combination of sweet, slightly acidic and smoky!

Serves 4

12 Vine plum tomatoes                                

100g Butter                                       

1 White onion, cut into 1cm dice                                              

2 Garlic clove, crushed                                  

8 White peppercorns                                    

1 Thyme                                             

1 Bay leaf                                           

1 Rosemary                                       

20g Tomato paste                                           

500ml Tomato juice                                       

100ml Fresh cream                                         

10g Micro coriander                                      

15ml Olive oil                                    

Oryx desert salt to taste               

Freshly cracked black pepper to taste                                                        

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.                                        

Leave to smoke for 1 hour until the tomatoes have a good amount of flavour from the smoke and are slightly smoky in colour.                                  

Add the butter to a hot saucepan with the diced onion, then season and add the peppercorns, thyme, bay leaf and rosemary                                            

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                                 

Stir through the cream, simmer for a further 5 minutes, then remove from the heat and transfer to a blender.

Garnish with micro coriander and serve.