Photo: Thomas J. Story; Styling: Randy Mon
YieldsServes 6 to 8Total Time30 mins
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.

How to Make It

Step 1
1

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

Step 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.

Step 3
3

Make ahead: Up to 2 days, chilled.

Step 4
4

Note: Nutritional analysis is per serving.

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

Directions

Step 1
1

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

Step 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.

Step 3
3

Make ahead: Up to 2 days, chilled.

Step 4
4

Note: Nutritional analysis is per serving.

Heirloom Tomato Soup