Tomato Soup With Basil (Potage De Tomate A La

Directions

1. Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse under cool water to cold and drain. Using small sharp knife, peel off skin.
2. Cut tomatoes into quarters and remove seeds. Puree tomatoes in blender or possibly processor.
3. Heat 2 Tbsp. extra virgin olive oil in heavy large saucepan over medium-high heat.
4. Add in bell pepper and saute/fry till almost tender, about 3 min. Stir in garlic and tomato paste; cook 2 min. Fold in tomato puree, thyme and warm pepper sauce. Remove from heat. Cover and let stand at room temperature 2 hrs.
5. Heat remaining 3 Tbsp. extra virgin olive oil in heavy large skillet over medium heat. Add in fennel; zucchini, green bell pepper, mushrooms and celery. Saute/fry till crisp-tender, about 8 min. Season with salt and pepper.
6. Bring soup to boil. Season to taste with salt and pepper. Ladle soup into bowls. Top with vegetable mix. Garnish with basil and serve.