Heirloom Tomato Soup

Heirloom Tomato Soup Recipe
Photo: Thomas J. Story; Styling: Randy Mon
Dana Ewart and Cameron Smith, chefs and caterers in Canada's Okanagan Valley, in British Columbia, are helping shape a new regional cuisine for this up-and-coming wine region. This simple, delicious soup, mainly based on the valley's excellent tomatoes, is from one of their regular summer dinners at God's Mountain Estate, a vineyard and B&B near Penticton.

Yield:

Serves 6 to 8
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 107
Caloriesfromfat 61 %
Protein 2.3 g
Fat 7.5 g
Satfat 1.1 g
Carbohydrate 10 g
Fiber 3.1 g
Sodium 253 mg
Cholesterol 0.0 mg

Ingredients

5 pounds ripe heirloom tomatoes, cored and cut into 1/2-in. pieces
About 1 tsp. kosher salt
About 1/4 cup extra-virgin olive oil
2 tablespoons unseasoned rice vinegar
10 to 12 fresh basil leaves, stacked, rolled, and thinly sliced

Preparation

1. Purée tomatoes in batches in a blender, adding 1 tsp. salt, 1/4 cup oil, and the vinegar to final batch.

2. Strain purée through a fine-mesh strainer into a large bowl or pitcher. Season to taste with salt if you like. Serve chilled or at room temperature, garnished with a drizzle of oil and a sprinkle of basil.

Make ahead: Up to 2 days, chilled.

Note: Nutritional analysis is per serving.

Note:

July 2010
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