Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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-
1/4 ts -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

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

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