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Heirloom Tomato Soup

Photo: Thomas J. Story; Styling: Randy Mon
Total time 30 mins
Yield Serves 6 to 8
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Make ahead: Up to 2 days, chilled.

  4. Note: Nutritional analysis is per serving.