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Smoked Tomato Soup with Fried Mozzarella Square

Serves 8

Don’t miss out on the smoky taste of this soup!  You can improvise a smoker in your BBQ with mesquite wood chips.

 

Soup:

3 ¾ cups chopped tomatoes

½ cup chopped red onions                                 

3 large cloves chopped fresh garlic

1 ¼ cup chopped red bell pepper                        

1 cup chopped canned beets

1 ¼ cups chicken stock                                    

3/4 cup heavy cream

3 TB. sun dried tomato

2 TB. tomato paste       

¼ tsp. salt

dash of black pepper                                         

 

Mozzarella Squares:

1 lb. mozzarella, cut into 8 - 2 oz. squares

¼ cup flour

¼ cup yellow corn meal

pinch of salt & pepper

pinch of granulated garlic

1 egg, scrambled

½ cup oil for frying

 

PROCEDURE:

  • Lightly smoke all vegetables for 5 minutes in a smoker.  If you do not have a smoker, place vegetables on a sheet pan and smoke in a covered BBQ using mesquite wood chips at about 300 degrees (low temp) for about 20 minutes.
  • Remove vegetables from smoker, place chicken stock, heavy cream, and tomato paste in a sauce pan.  Add the smoked vegetables.
  • Simmer until vegetables are soft.  Add salt and pepper.
  • Remove from heat and puree in a food processor.
  • Ladle soup into bowls and top each serving with a fried mozzarella square.

 

To make the Mozzarella Squares:

  • Mix all dry ingredients together.
  • Dip mozzarella square in the egg wash, then in the dry mixture.
  • heat oil in a sautee pan on medium heat and fry mozzarella squares until golden brown.

 

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