 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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:
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.
3. Make ahead: Up to 2 days, chilled.
4. Note: Nutritional analysis is per serving.
|
|