Chan Marti’s Chilled smoked tomato soup with basil sorbet

For the basil sorbet, place the sugar and water into a pan and heat over low heat, stirring occasionally, until dissolved.

Stir in the basil until wilted and remove from heat.

Stir in the lemon juice.

Transfer the mixture to a food processor and blend until smooth. Cool and refrigerate for 2 hours. Pour the mixture into an ice-cream machine and churn according to the manufacturer's instructions.

For the soup, soak about 125g oak wood chips in water for 1 hour and then drain when ready to use.

Cut the tomatoes in half and place cut-side up in a baking tray or disposable foil tray. Light your braai, wait until the coals are white and scatter drained wood chips onto the coals.

Place the baking tray with the tomatoes on a grid, cover with a lid and smoke for about 40 minutes. Remove from braai and when cool, peel, seed and chop, reserving any juices in the tray.

While the tomatoes are smoking, chargrill the red pepper under the grill in the oven until the skin is black. When cool enough to handle, peel and seed, again retaining juices. 5 Heat the oil in a large, heavy-based pan over medium heat.

Add the onion and sugar, and cook, stirring occasionally, until translucent.

Add carrot and celery, cover with a lid and sauté, about 5 minutes.

Add red pepper, garlic and tomatoes, and cook for a further 2 minutes.

Add stock and simmer on low heat, 25 minutes. Transfer to a blender and blitz until smooth.

Strain the soup through a sieve and season. Chill and refrigerate for at least 2 hours. Before serving, stir in vinegar and check seasoning. 10 To serve, ladle soup into bowls with a scoop of basil sorbet in the middle.