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.
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.
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