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.
Sunset JULY 2010
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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