Provençal Soup

Serves 4

Preparation 45 minutes

• 250g courgettes
• 250g aubergines / eggplants
• 100g green pepper
• 100g red pepper
• 400g tomatoes (4 medium tomatoes)
• 100g onion
• 2 garlic cloves
• 1 dessert spoon of olive oil
• thyme, rosemary and basil
• salt and pepper

1. Dip the tomatoes in boiling water for 20 seconds, then drain and peel. Cut them in half and squeeze them to get the pips out. Keep half of one tomato on the side and place the rest in the food processor container. Blend until smooth.
2. Wash the courgette, aubergine and peppers. Keep a small quantity of each vegetable and chop the rest into pieces of the same size. Pour the oil into the saucepan and add the chopped onion. Leave until brown, then add the chopped vegetables. Pour the tomato purée into the pan with 150ml of water. Season. Add the crushed garlic and leave to cook for 20 minutes. Meanwhile, chop the remaining vegetables very finely.
3. After the 20 minutes, place the cooked vegetables into food processor container. Add half of the herbs and blend. Once smooth, pour back into the saucepan. Add the finely chopped vegetables and remaining herbs. Add water if necessary and cook for a further 10 minutes. Serve while hot.
4. Bon Appétit!