• 2 tablespoons olive oil
  • 2 large Spanish Onions, chopped
  • 2 eggplants, chopped
  • 5 zucchinis, chopped
  • 1 pound tomatoes, chopped
  • 3 cloves garlic, crushed
  • 3 red bell peppers, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • 1 tablespoon pesto paste
  • 6 cups chicken stock
  • Pepper, to taste


  1. Heat the oil in a large saucepan over medium heat and sauté the onions until slightly golden. Add in the remaining ingredients and bring to a boil then reduce heat to simmer. Continue simmering until the vegetables are tender. Remove from heat and cool slightly.
  2. Place the Control Grip™ into the saucepan and blend until the soup is smooth.