Smoked Tomato Soup

Yellow Tomato
Onion
Garlic
Water
Cream
Smoke
Tarragon
Butter

Cut in half some of the tomatoes.  Smoke the split tomatoes (cut side up) until the outsides are well browned.  Cut the onions into small squares, and  pick the tarragon while reserving the stem.  Melt the butter in a soup pot, add onions, and tarragon stem.  Let sweat for about five minutes, or until the onions are translucent.  Remove the tarragon stem, and add chopped garlic.  Cook until you can smell the garlic, then add the tomatoes, both smoked and raw to pot.  Cover with just enough water, season with salt and cook just below a simmer for thirty minutes.  Add a little cream.  Blend the mixture up, and strain to remove all the seeds and skin.  Reduce to desired consistency, serve with tarragon.  Soup can be served hot or cold, and would pair nicely with a nice value white wine from perhaps the Macconais.

Bon Soup!