Name: Potage De Tomate a la Basilic (Tomato Soup with Basil)
Ingredients: 3 lb Plum tomatoes; 5 tb Olive oil; 1 Red bell pepper; diced; 2 Garlic cloves; minced; 2 tb Tomato paste; 1 ts Fresh thyme leaves; -OR- Dried thyme, crumbled; 1 ds Hot pepper sauce; 1 sm Fennel bulb; trimmed, diced; 1 sm Zucchini; diced; 1 sm Green pepper; diced; 4 lg Mushrooms; diced; 1 Celery stalk; diced; 4 Fresh basil leaves thinly sliced

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Soups/stews, France, Vegetarian, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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