Makes 6 servings

• 2 pounds ripe tomatoes
• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 1 teaspoons chopped garlic
• 1 medium-size zucchini, chopped
• 1 eggplant (about 1/2 pound), peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups chicken broth
• 2 tablespoons chopped fresh basil leaves
• Salt and freshly ground black pepper to taste
• Pinch or two of cayenne

With a sharp knife, make an “X” on the tops and bottoms of the tomatoes. Drop them in boiling waters and blanch for about 30 seconds, remove and put them in a bowl of ice water. Core and remove the skins. If you wish to remove the seeds, cut the tomatoes in half horizontally and squeeze them over a strainer. Reserve the juice. Chop the tomatoes and add to the juice.

In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and cook, stirring for one minute. Add the zucchini, eggplant and red pepper. Cook, stirring often, until they are softened, about four minutes. Add the broth, basil, and tomatoes, then season with salt, black pepper and cayenne.

Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. I personally prefer a chunky soup, but if you like one that’s smooth, puree the mixture in a food processor or blender. The soup can be served chilled, warm or at room temperature.