Recipe - Caffe Misto Tomato Bisque

1 Yellow squash; chopped
1 Carrot; chopped
1 Zucchini; chopped
1 tablespoon Chopped garlic
2 tablespoon Olive oil
8 cup Canned minced tomatoes with
juice
4 cup Tomato puree
1 teaspoon Chopped oregano
1 teaspoon Chopped basil
Salt & Pepper to taste
1 cup Heavy whipping cream
Croutons; optional
Grated Parmesan cheese;
optional
One half Onion; chopped

/flushright/flushright/xrichxrichflushrightflushright Here is
another recipe from the May 6, 1996 edition of the Los Angeles Times,
Culinary SOS column written by Rose Dosti. This recipe comes from the Misto
Caffe and Bakery in Torrance, CA.

Saute, zucchini, squash, carrot, onion and garlic in olive oil in saucepan
over mediumlow heat until tender, about 10 minutes. Add tomatoes, tomato
puree, oregano, basil and salt and pepper to taste. Simmer 25 minutes.

Process in batches in blender until smooth and thick. Return mixture to
saucepan, add whipping cream, stirring constantly, over low heat until
cream is heated through, about 10 minutes. Top with croutons and cheese if
desired.

Each serving without croutons or cheese: 250 calories; 470 mg sodium; 41 mg
cholesterol; 15 grams fat; 27 grams carbohydrates; 6 grams protein; 2.56
grams fiber. Date: Tue, 19 May 1998 14:10:20 +0000
Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on
May 19, 1998