Smoked Tomato Soup

Prepare a charcoal or gas grill for smoking. For charcoal, light the coals or briquettes. When white hot, add pieces of damp hardwood, such as oak, hickory or apple wood, then bank the coals and wood to one side.

For a gas grill, turn one side of the burner to high, while leaving the other side off. Add pieces of damp hardwood, such as oak, hickory or apple wood, to the lit side of the grill according to the directions for your grill.

In a metal roasting pan, toss tomatoes with ¼ cup oil, 1 tablespoon salt, all the black pepper and basil and thyme. Place roasting pan on cool side of grill.

Cover grill and open any air vents. Cook until tomatoes are charred and tender, about 30 to 45 minutes. Cool.

Meanwhile, in a medium saucepan over medium, heat remaining ¼ cup oil. Add onions and remaining 2 teaspoons salt. Reduce heat to medium-low and saute until onions are translucent, about 5 minutes. Add garlic and saute until tender.

When tomatoes have cooled a bit, use a blender or food processor to puree until smooth. Add tomato puree to onions. Reheat as needed, then ladle into bowls and serve with croutons. -- "The Heirloom Tomato," by Amy Goldman