Ingredients
- 4 mushrooms
- 4 basil leaves (fresh)
- 2 garlic (cloves)
- 1 bell pepper (red)
- 1 fennel bulb
- 1 zucchini
- 1 green pepper
- 1 celery stalk
- 3 lb tomatoes (plum)
- 5 tb olive oil
- 2 tb tomato paste
- 1 ts thyme leaves (fresh)
- 1/4 ts thyme (dried)
- 1 ds pepper sauce (hot)
-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.