Recipe - Creole Style Tomato Soup With Goats Cheese Dumplings

1 tablespoon Olive oil
1 cup Onion finely chopped
1 md Garlic clove; peeled
Minced
1 md Green bell pepper; stemmed
Seeded, finely chopp
2 lg Ripe tomatoes coarsely
Chopped
One half cup Dry white wine
One half teaspoon Dried thyme
One fourth teaspoon Cayenne pepper
One half teaspoon Salt
One fourth teaspoon Black pepper
One half pound Baby yellow pattypan squash
Or baby yellow crook
Stem ends trimmed
One half pound Baby zucchini stem ends
2 tablespoon Balsamic vinegar
1 tablespoon Fresh thyme or savory
Chopd

In lg. skillet, heat oil over med. heat. Add onion, garlic, and bell
pepper; saute for 5 mins. Stir in chopped tomatoes, wine, thyme, cayenne,
salt, and pepper. Simmer for 10 mins., until sauce starts to thicken. Stir
occasionally. Put baby squash and zucchini into pan. Cook over medlow
heat, stirring occasionally, 10 to 15 mins. Squash should still have a
little crunch to it. Stir in balsamic vinegar and thyme. Serve hot or at
room temp.

Source: Bradenton Herald, 8/31/95

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini