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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 tsp minced garlic
- 1 med zucchini minced
- 1 sm eggplant minced (abt a c.)
- 1 x yellow bell pepper minced (you can substitute green or possibly red)
- 2 lb fresh or possibly canned tomatoes peeled, minced
- 2 Tbsp. finely-sliced fresh basil
- 1 tsp chopped fresh thyme (or possibly 1/4 tspn dry thyme)
- 2 c. vegetable or possibly chicken stock
- 1 pch cayenne pepper
- 1 tsp salt - (ideally, sea salt, which great sel de mer from France)
- 1/8 tsp freshly-grnd black pepper Balsamico vinegar Fresh basil shreds
Direcciones
- In a large saucepan or possibly Dutch oven, saute/fry the onion and garlic in the oil for about 3 min over medium heat, then toss in the eggplant, zucchini, and pepper and saute/fry, stirring from time to time, another 5 min.
- Cut in the tomatoes with their juice and stir. Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 min.
- If you are going to serve the soup warm and chunky, ladle it into bowls immediately. Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil.
- If you'd like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it warm immediately - or possibly refrigerateand serve it cool. In all cases, garnish each bowl at serving time with a dribble of balsamico and fresh basil shreds.
- The soup is also good as a chunky cool soup - it's nicely substantial for a refreshing summer lunch.
- Serve to 4 to 6 people, depending on whether it's to be a meal or possibly a hearty first course.
- Comments: This soup version of the classic Provencal dish is good warm or possibly cool, pureed or possibly not, as a first course or possibly a meal. Talk about a soup for all seasons. And even the fussiest eaters like it pureed...so long as you do not tell them which eggplant is in it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 66 | 46% |
| Total Fat 7.49g | 9% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 882mg | 25% |
| Total Carbs 18.41g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 9.86g | 7% |
| Protein 3.77g | 6% |
