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Title: Lakewood Vineyards’ Smoked Tomato Soup
6 vine ripened tomatoes
¼ c extra virgin olive oil
2 c chopped yellow onion
½ c Lakewood Vineyards Long Stem Red or Crianza
3 slices of bacon
3 T minced garlic
2 t salt
2 t red wine vinegar
1/8 t ground cayenne pepper
2 T fresh parsley, chopped
Croutons or bread sticks
Note: Long Stem Red is a blend of 5 red French American varieties. It is a dry red blend.
1. Begin by smoking the tomatoes. Place whole tomatoes in a bowl and coat with olive oil. Season with salt and black pepper. Place on your grill, with wet wood chips (for smoke) over a low flame, for 15-20 minutes or until the skins begin to split. Set the tomatoes aside to cool. Once cool enough to touch peel off the skins.
2. While the tomatoes are cooking, chop and cook bacon in a non-stick soup pot. If bacon is very fatty drain-off some of the fat. Add the chopped onions to the bacon and simmer until onions are tender (about 10 minutes.)
3. Roughly chop the smoked tomatoes. Add the tomatoes, wine, garlic, salt, vinegar and cayenne pepper to the onions and bacon. Simmer over medium heat for 15 minutes. Add parsley and serve warm with croutons or soft breadsticks.
Serves 3 -4
Provided by Lakewood Vineyards, New York