---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, French, Vegetarian, Vegetables
       Yield: 4 servings
       3 lb Plum tomatoes
       5 tb Olive oil
       1    Red bell pepper; diced
       2    Garlic cloves; minced
       2 tb Tomato paste
       1 ts Fresh thyme leaves; -OR-
     1/4 ts -Dried thyme, crumbled
       1 ds Hot pepper sauce
       1 sm Fennel bulb; trimmed, diced
       1 sm Zucchini; diced
       1 sm Green pepper; diced
       4 lg Mushrooms; diced
       1    Celery stalk; diced
       4    Fresh basil leaves
            -- 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.
   Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias