Aside from the well known and ever popular Pesto sauce I make a Tomato Basil Bisque. Served chilled or hot, it is refreshing year round!

• 6 celery ribs, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup butter, cubed
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 3/4 cup loosely packed basil leaves, coarsely chopped
• 3 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1-1/2 cups heavy whipping DIRECTIONS

1. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
2. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
3. DIRECTIONS
4. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
5. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.