Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Onion - chopped (large)

  3. 1 teaspoon 5ml Chopped garlic

  4. 1 teaspoon 5ml Zucchini - chopped (medium)

  5. 1 teaspoon 5ml Eggplant - chopped (abt a cup) (small)

  6. 1 Yellow bell pepper - chopped (you can substitute green or red)

  7. 2 lbs 908g / 32oz Fresh or canned tomatoes - peeled, chopped

  8. 2 tablespoons 30ml Finely-sliced fresh basil

  9. 1 teaspoon 5ml Minced fresh thyme (or 1/4 tspn dried thyme)

  10. 2 cups 474ml Vegetable or chicken stock

  11. 1 Cayenne pepper

  12. 1 teaspoon 5ml Salt - (ideally, sea salt, That great sel de mer from France)

  13. 1/8 teaspoon 0.6ml Freshly-ground black pepper Garnish Balsamico vinegar Fresh basil shreds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan or Dutch oven, saute the onion and garlic in the oil for about 3 minutes over medium heat, then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes. 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 minutes. If you are going to serve the soup hot 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 hot immediately -- or chill and serve it cold. 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 cold 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 a hearty first course.


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