My husband and I are just home from a wonderful Alaskan vacation. On the way back we spent some time in Vancouver...where I enjoyed a wonderful smoked tomato and lemongrass consomme. i'd love to try and attempt this at home but am sort of at a loss as to how to approach. It definitely was a clear consomme type soup and not at all a thicker, heavier tomato soup. The smoked flavor was quite robust... Any ideas on what the technique might be? Smoke the tomatoes, cook down in some water and strain? Or?????