Heirloom Tomato Soup

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:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 61%
  • Protein: 2.3g
  • Fat: 7.5g
  • Saturated fat: 1.1g
  • Carbohydrate: 10g
  • Fiber: 3.1g
  • Sodium: 253mg
  • Cholesterol: 0.0mg

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. 1. Purée tomatoes in batches in a blender, adding 1 tsp. salt, 1/4 cup oil, and the vinegar to final batch.
  2. 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.
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