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