Heirloom Tomato Soup
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.
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- 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
- 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
- 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.
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