Strong-flavored wood chips, such as hickory or maple
1poundripe heirloom tomatoes(look for sweet, juicy varieties like Brandywine or Cherokee Purple), cored and quartered
1largecucumberpeeled and chopped
1red or yellow bell pepperstemmed, seeded, and quartered
1onioncut into 1-inch (25-mm) pieces
2tablespoonsextra-virgin olive oilplus more for drizzling
2tablespoonssherry vinegar or red wine vinegar
Place the tomatoes, cucumber, bell pepper, onion, and garlic on a small baking sheet and set it on the grill adjacent to the coals of a small fire. Add some strong-flavored wood chips, such as hickory or maple, and cover the grill. Smoke the vegetables for 3 to 5 minutes, just long enough to barely flavor the ingredients.
Place the tomato wedges in a blender and use a spoon to lightly crush them to release some of their juices. (This will provide the necessary liquid to purée the other ingredients.) Add the other vegetables, along with the oil and vinegar, and season generously with salt. Purée until all the vegetables have broken down and the soup has a smooth consistency. You should have about 2 quarts. You may need to add a little water, depending on the moisture content of the vegetables. If so, do this just a few spoonfuls at a time. Taste for seasoning and adjust if necessary.
Divvy the soup among bowls and, if desired, drizzle with more oil.