Yield: 4 servings
|2 pounds||Tomatoes, Red Ripe|
|2 tablespoons||Olive Oil|
|⅓ cup||Onion -- peeled and chopped|
|1 teaspoon||Garlic -- minced|
|¾ cup||Zucchini -- chopped|
|¾ cup||Eggplant -- peeled and chopped|
|¾ cup||Red Bell Pepper -- chopped|
|2 tablespoons||Fresh Basil Leaves * -- rinsed and sliced|
|1 teaspoon||Fresh Thyme Leaves -- minced|
|2 cups||Vegetable Or Chicken Stock|
|1 teaspoon||Kosher Salt|
|⅛ teaspoon||Black Pepper -- freshly ground|
* 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