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

More From Sunset

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Heirloom Tomato Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy