Print Options:

Heirloom Tomato Soup





Yields
Serves 6 to 8



Total Time
30 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.

Heirloom Tomato Soup




Photo: Thomas J. Story; Styling: Randy Mon
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 107Calories from Fat 61
% Daily Value *
Total Fat 7.5g12%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 253mg11%
Total Carbohydrate 10g4%

Dietary Fiber 3.1g13%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.