1	tablespoon (15 ml) olive oil

2	medium onions, about 1 pound (480 g) total, chopped

2	shallots, chopped

2	large cloves garlic, minced

2	small carrots, peeled and finely diced

2	ribs of celery, diced

1	large red bell pepper, 8 ounces (240 g), seeded and diced

2	tablespoons (45 ml) fresh lemon juice

1	tablespoons sugar

3	cups fat-free, no-salt-added canned chicken broth

3	pounds (1440 g) very ripe fresh plum tomatoes, peeled, seeded, and diced

1	tablespoon (15 ml) gin or extra lemon juice

shredded fresh basil leaves for garnish

1. Heat olive oil in a large soup pot. Add the onion, shallots, and garlic. Sauté over medium heat, stirring occasionally, for 5 minutes. Add carrots, celery, red bell pepper, lemon juice, sugar, and chicken broth. Cover and simmer for 15 minutes.
2. Strain out vegetables, returning broth to the pot. Puree vegetables in a food processor or blender; return to soup pot. Add tomatoes and gin. Simmer for 10 minutes, stirring often, until soup beings to chicken. Watch carefully at this point and don't allow the bottom to burn.
3. When ready to serve, ladle the soup into small soup bowls. Garnish each serving with some shredded basil.