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Ingredientes
- 3 lb Plum tomatoes
- 5 Tbsp. Extra virgin olive oil
- 1 x Red bell pepper, diced
- 2 x Garlic cloves, chopped
- 2 Tbsp. Tomato paste
- 1 tsp Fresh thyme leaves, -Or possibly-
- 1/4 tsp -Dry thyme, crumbled
- 1 dsh Warm pepper sauce
- 1 sm Fennel bulb, trimmed, diced
- 1 sm Zucchini, diced
- 1 sm Green pepper, diced
- 4 lrg Mushrooms, diced
- 1 x Celery stalk, diced
- 4 x Fresh basil leaves thinly sliced
Direcciones
- 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.
- Cut tomatoes into quarters and remove seeds. Puree tomatoes in blender or possibly processor.
- Heat 2 Tbsp. extra virgin olive oil in heavy large saucepan over medium-high heat.
- 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.
- 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.
- Bring soup to boil. Season to taste with salt and pepper. Ladle soup into bowls. Top with vegetable mix. Garnish with basil and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 158 | 64% |
| Total Fat 17.87g | 22% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 117mg | 5% |
| Potassium 1244mg | 36% |
| Total Carbs 21.34g | 6% |
| Dietary Fiber 6.9g | 23% |
| Sugars 11.56g | 8% |
| Protein 5.17g | 8% |
