Potage De Tomate a la Basilic (Tomato Soup with Basil)

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Ingredients

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5 tb olive oil
1/4 ts -Dried thyme, crumbled
thinly sliced
3 lb Plum tomatoes
1 sm Green pepper; diced
2 Garlic; minced
2 tb Tomato paste
1 ts Fresh thyme leaves; -OR-
4 lg Mushrooms; diced
1 ds Hot pepper sauce
4 Fresh basil leaves
1 Red bell pepper; diced
1 sm Zucchini; diced
1 sm Fennel bulb; trimmed, diced
1 Celery stalk; diced

Original recipe makes 4 Servings

Servings  

Preparation

Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse under cold water to cool and drain. Using small sharp knife, peel off skin. Cut tomatoes into quarters and remove seeds. Puree tomatoes in blender or processor. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes. Mix in tomato puree, thyme and hot pepper sauce. Remove from heat. Cover and let stand at room temperature 2 hours. Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute until crisp-tender, about 8 minutes. Season with salt and pepper. Bring soup to boil. Season to taste with salt and pepper. Ladle soup into bowls. Top with vegetable mixture. Garnish with basil and serve. Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 121 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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