GOURMET TOMATO SOUP

This is served in a well known local country club.

2 oz olive oil
1 sweet onion, diced
1 rib of celery, diced
1 red bell pepper, peeled, seeded, diced*
10 tomatoes, peeled and quartered**
1 clove of garlic, chopped
4 cups water
2 tbsp uncooked rice
6 oz heavy cream
1 tsp fresh basil, finely chopped
salt and pepper, to taste

Place oil in a large saucepan and add onions and celery; saute over medium heat just until soft. Do not brown.

Add bell pepper, tomatoes, and garlic; stir and cook about 5 minutes.

Add the water and a dash of salt; bring to a boil. Add rice, turn heat down and simmer for 30 minutes.

Remove from heat and puree in food processor or blender.

Return to sauce pan and add cream; bring to a boil and skim.

Stir in basil and salt and pepper to taste.

*TO PEEL BELL PEPPER:
Blacken skin over flame, toss in hot pan, or roast in oven. Place in plastic bag for 5 minutes and peel.

**TO PEEL TOMATOES:
Place in boiling water for 15 seconds, put under cold running water, and peel.