Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Tomatoes, Red Ripe -rinsed and sliced
2 tb Olive Oil 1 ts Fresh Thyme Leaves --
1/3 c Onion -- peeled and chopped -minced
1 ts Garlic -- minced 2 c Vegetable Or Chicken Stock
3/4 c Zucchini -- chopped pn Cayenne
3/4 c Eggplant -- peeled and 1 ts Kosher Salt
-chopped 1/8 ts Black Pepper -- freshly
3/4 c Red Bell Pepper -- chopped -ground
2 tb Fresh Basil Leaves * --

* Plus 4 to 6 sprigs of basil for garnish

1. To peel the tomatoes, bring 2 qts of water to a boil in a large
pot. Cut the core from the tomatoes with a paring knife and plunge
them into the boiling water for 30 seconds. Remove with a slotted
spoon and immediately immerse in ice water until cool. Use a knife to
gently peel the skin, which shoul be discarded.

2. Cut the tomatoes in half crosswise and squeeze them gently over a
mesh strainer to separate the seeds from the juice. Reserve the juice.

3. Gently flatten the tomato halves on a cutting board and coarsely
chop into 1-inch pieces. Place the chopped tomatoes and the reserved
juice in a bowl and set aside.

4. Heat the olive oil over medium heat in a 3-qt saucepan. Add the
onion and garlic and cook for 1 min. Stir in the zucchini, eggplant,
and red pepper, sauteing until softened but not browned, about 5 mins.

5. Add the tomatoes and their juice, the basil, thyme, broth, cayenne,
salt, and pepper. Bring to a boil, lower the heat to a simmer, cover,
and cook until soft, about 15 mins.

6. Carefully pour the hot soup into a blender or food processor and
puree until smooth. Serve hot or chilled with a sprig of fresh basil
as a garnish.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-21-95 (22:47) (159)
Fido: Cooking

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