Courtesy of Chef Tom Riley of Oliver & Bonacini with Nobilo.
ingredients
Tomato Soup
Miso Creme Fraiche
directions
Get your smoker going to 160⁰F/70⁰C.
Remove core and cut tomato into quarters; season with salt, pepper and olive oil. Place in smoker and smoke for 10 minutes.
Sweat shallots, fennel, garlic and celery until soft. Add paprika and cook for another minute.
Deglaze with vinegar and reduce.
Add wine and reduce.
Add tomatoes and all their juice. Break up tomatoes with a wooden spoon. Simmer until all cooked, about 20 minutes.
Remove tarragon and thyme. Season with salt and blend in bar blender, pass through a fine sieve, and adjust seasoning.
Combine crème fraîche with white miso and chives.
Mix together and refrigerate for at least two hours.
Garnish soup with olive oil, fresh basil and miso crème fraîche.