http://www.smokingmeatforums.com/viewtopic.php?t=671
8 Large Dead Ripe Tomatoes from your Garden... Halved
3 nice Carrots peeled
1 Red Bell Pepper
1 cup home made Chicken Stock (If you must use canned on this insure there is NO MSG involved)
1/2 cup chopped fresh Cilantro
2 cups half and half
1/2 cup sour cream
1 Tablespoon of pure high quality Chili Powder
Salt to taste
Ok, so I wanted to make Ranger's recipe. I started by stopping at the farm stand and picking up 8 of his ripest tomatoes. Here are the tomatoes, carrots and red pepper ready to be prepared.
Here are the ingredients prepared and ready to go onto the smoker grills. Note: I cut to tomatoes in half and then squeezed them over the sink to remove most of the seeds.
Here they are on the racks ready to go into the smoker.
Smoker temp looking good. Between 225 and 250.
Let's get smokin' !! I am using soaked hickory chunks.
Put 'em ON!
Ok, one hour down and not alot of changes in the veggies.
Close to three hours of constant smoke and constant temperature. You will note the tomatoes are soft and skin is crinkly; same with pepper. The carrots are cooked through and leathery. Also, note, the sun has gone down and it's dinner time. I'm hungry.
Here is everything off the smoker and about to be put through the food mill.
Here are the left-overs from the food mill after everything has been processed. Side note: my food mill is the WORST piece of junk. I am getting a new one for Christmas. My old one broke and my Mom gave me this one for my birthday. It will be replaced with a Foley Food Mill.
All the ingredients in a pot on the stove simmering. Sorry there aren't any pics of the soup prep. I was so hungry, I got in a hurry and forgot to take pics.
Here we are ready to serve:
Final thoughts: The soup was very good, but a little too smokey (is that possible?). I let it sit in the fridge for a couple days and ate it for lunch. It was FANTASTIC! Perfectly balanced. So, I would serve this at a special occasion, I would make it two days ahead of time and let it sit in the fridge. Then heat and serve. Yummy.
Other: I will try it again and use heavy cream instead of half and half. A little more creaminess would only make it better.
Thank you Ranger72!!
.
8 Large Dead Ripe Tomatoes from your Garden... Halved
3 nice Carrots peeled
1 Red Bell Pepper
1 cup home made Chicken Stock (If you must use canned on this insure there is NO MSG involved)
1/2 cup chopped fresh Cilantro
2 cups half and half
1/2 cup sour cream
1 Tablespoon of pure high quality Chili Powder
Salt to taste
Ok, so I wanted to make Ranger's recipe. I started by stopping at the farm stand and picking up 8 of his ripest tomatoes. Here are the tomatoes, carrots and red pepper ready to be prepared.
Here are the ingredients prepared and ready to go onto the smoker grills. Note: I cut to tomatoes in half and then squeezed them over the sink to remove most of the seeds.
Here they are on the racks ready to go into the smoker.
Smoker temp looking good. Between 225 and 250.
Let's get smokin' !! I am using soaked hickory chunks.
Put 'em ON!
Ok, one hour down and not alot of changes in the veggies.
Close to three hours of constant smoke and constant temperature. You will note the tomatoes are soft and skin is crinkly; same with pepper. The carrots are cooked through and leathery. Also, note, the sun has gone down and it's dinner time. I'm hungry.
Here is everything off the smoker and about to be put through the food mill.
Here are the left-overs from the food mill after everything has been processed. Side note: my food mill is the WORST piece of junk. I am getting a new one for Christmas. My old one broke and my Mom gave me this one for my birthday. It will be replaced with a Foley Food Mill.
All the ingredients in a pot on the stove simmering. Sorry there aren't any pics of the soup prep. I was so hungry, I got in a hurry and forgot to take pics.
Here we are ready to serve:
Final thoughts: The soup was very good, but a little too smokey (is that possible?). I let it sit in the fridge for a couple days and ate it for lunch. It was FANTASTIC! Perfectly balanced. So, I would serve this at a special occasion, I would make it two days ahead of time and let it sit in the fridge. Then heat and serve. Yummy.
Other: I will try it again and use heavy cream instead of half and half. A little more creaminess would only make it better.
Thank you Ranger72!!
.
