Tomato Soup with Basil (Potage De Tomate a la Basilic)

Directions

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.

Purée tomatoes in blender or processor.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.

Add bell pepper and sauté until almost tender, about 3 minutes.

Stir in garlic and tomato paste; cook 2 minutes.

Mix in tomato purée, 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.

Sauté 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.