Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water.
Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.
Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil. Pulse until pureed.
Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold from a tureen or in individual bowls.
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