Hickory Blackened Tomato & Red Pepper Soup
|Source:||Michael Metevia, Slows Bar B Q, Corktown, Detroit|
|URL - Link:||www.slowsbarbq.com|
Grilling tomatoes is the key to cooking up this delicious dish from Michael Metevia, head of the kitchen at Slows Bar B Q in Corktown, Detroit.
3 red bell peppers
1 Tbsp. salt
1 tsp. fresh black pepper
1 cup water
Juice of three limes
Fresh cilantro for garnish
Hickory chips or small logs (substitute other woods to experiment with flavor)
|Directions:||1. Start by lighting your coals. It's best to use a chimney starter so you don't impart the flavor of lighter fluid. When your coals are nearing white hotness, apply the dry chips of logs. You're trying to create more fire than smoke.
2. When the flames are licking the grill, apply the clean dry tomatoes and peppers. Turn them for several minutes until their skin is black to the point of crisping. Remove the tomatoes and peppers and place them in a bowl. Close the grill to put out the fire.
3. While you're finishing the soup, your grill will be ready for your next course. Continue by removing most of the skins, leaving a little for flavor. Remove the seeds and stem of the peppers, being careful to save the juice. Stem the tomatoes. Transfer all ingredients to a blender and puree until the desired consistency. Serve warm or chilled with a garnish of fresh cilantro.