8as a First Course
This smoky tomato soup is a long way from the canned version we’re all so familiar with. The charred flavor of the vegetables is reinforced by the fire-toasted ancho chile (the dried version of a poblano pepper), and the soup is delectable both hot and cold.
Note that I’ve made wood chips—not soaked this time—optional. You’ll get a richer, smokier flavor if you use them, but the soup will be perfectly delicious even if you don’t. Do use gorgeous fresh, ripe tomatoes.