1 tablespoon extra virgin olive oil
2 1/2 pounds French cut green beans, thawed and drained
1 cup dry yellow split peas
2 (24 ounce) cans whole peeled tomatoes
1 tablespoon dried basil
1 cup tomato paste
salt and pepper to taste
Pour oil, peas and 1/2 of the tomatoes into a large pot over high heat. Place water as necessary. Simmer until potato is tender but still firm, about 15 minutes.
Puree green beans, cook, peas and tomatoes in large pot into blender container. Blend until peas are perfectly smooth, 1/2 cup at a time. Add basil and tomato paste. Mixture is very thick and may be too much tomato meat. Stir in salt and pepper. Simmer until well chilled. (Note: Salt and pepper may taste best)