Serves: 8
Total Calories: 134

4 tomatoes, large fresh (about 3 pounds)
2 onions, medium sized, quartered
2 red bell peppers, medium sized
4 tablespoons olive oil, extra-virgin
salt and freshly gorund black pepper, to taste
1 ancho chile (or 2 if you like spicy food) or other large dried chile, such as pasilla
7 cups chicken stock, canned or homemade vegetable or low-sodium broth, or more as needed
3 cloves garlic, minced
1 tablespoon balsamic vinegar, , or more to taste
1 tablespoon honey, or more to taste
3 tablespoons mixed chopped fresh herbs, such as basil, thyme, chived, and/or Italian (flat-leaf) parsley
1/2 cup plain yogurt, preferably whole milk, or sour cream

1. If using a gas grill: Place the wood chips (if using) in the smoker box. Preheat the grill, gas or charcoal, to high.

2. Cut the tomatoes crosswise into 1-inch-thick slices, cutting out the stem ends. Thread the onion wedges onto a long metal skewer. Brush the tomato slices, onion wedges, and peppers generously with oil, using half of it, and season with salt and pepper.

3. When ready to cook, if using a charcoal grill, toss the wood chips (if using) on the coals. For both methods: Oil the grill grate. Arrange the tomatoes, onion skewer, and peppers on the hot grate and grill, turning the onion skewer and peppers with tongs and the tomato slices with a spatula, until the vegetables are nicely charred all over. The bell peppers will take the longest, 15 to 20 minutes, the tomatoes the shortest, about 8 minutes in all. As they are done, transfer to a platter to cool.

4. Place the ancho chile on the grate and toast quickly, about 20 seconds per side, just until it becomes smoky and brittle. Take care not to let it burn.

5. Using a paring knife, scrape the charred skin off the onions and peppers (don’t worry about removing every last bit). Cut the onions into thin crosswise slices: stem and seed the peppers.

6. Crumble the toasted chile into a small saucepan with 1 cup of the stock. Heat over medium heat until warm, then remove from the heat and let soak until soft, about 5 minutes.

7. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the garlic and onion and cook until lightly browned, about 5 minutes. Stir in the tomatoes, peppers, remaining 6 cups stock, 1 tablespoon vinegar, 1 tablespoon honey, the chile and its soaking liquid, and salt and pepper. Simmer the soup for 5 minutes. If it seems too thick, add a little more stock.

8. Transfer the soup to a blender and process to a smooth purée, then return it to the saucepan, pressing it through a strainer if necessary to remove any remaining pieces of charred skin. Stir in 2 tablespoons of the herbs and salt and pepper to taste. If a sharper soup is desired, add a little more vinegar a sweeter soup, a little more honey.

9. To serve, ladle the soup into bowls. Top each serving with a dollop of yogurt and sprinkle with the remaining herbs.

Serves 8 as a first course

Nutritional Facts:

Serves: 8
Total Calories: 134
Calories from Fat: 69

More Recipes from the The Barbecue Bible Cookbook:
Australian Beer-Barbecued Wings I
Bacon Grilled Prunes
Dutch West Indian Chicken Kebabs / Boka Dushi
Eat It and Beat It Wings
Fire-Charred Tomato Soup
Flame-Roasted Tomatoes
Goat Cheese Grilled in Grape Leaves
Grileld Gazpacho
Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
Grilled Corn Chowder
Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
Grilled Snails / Escargots Grilles
Hong Kong Honey-Glazed Wings
Indonesian Beef and Coconut Sates / Sate' Lalat
Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
Pancetta Grilled Figs
Pastrami Grilled in Grape Leaves
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