A light recipe from Chef Hans Stierli for the menu of the Avello Spa & Health Club in the Westin Resort and Spa in Whistler

Making the tomato confit

1. Peel the tomatoes and and remove the cores; cut in half and remove the seeds;
2. place on a baking sheet lined with parchment paper (or other paper that will stand up to the oven temperature) or on a non-stick pan; do not use aluminum foil which will oxidize the tomatoes;
3. sprinkle with the thyme, minced garlic, sea salt and olive oil;
4. place in a preheated 85° C (170° F) oven for 4 hours.

Making the Basil Garnish

1. Blanch the basil leaves for 15 seconds in boiling water; remove immediately and place on ice;
2. purée the basil and olive oil in a blender or food processor until smooth

Making the Bisque

1. In a skillet, sauté the onions, garlic and tomato confit for a few seconds; reduce the heat and sweat the mixture for 10 minutes;
2. pour in the chicken broth; add the basil, mushrooms and tomatoes; simmer for 30 minutes;
3. purée the mixture in a blender;
4. pour into soup bowls;
5. whisk the yogurt to lighten its consistency; drizzle onto the soup along with the basil and oil garnish; serve hot, warm or cold.