and pepper and let them boil fairly
quickly. When the vegetables are
almost cooked, throw in ¼ lb of
vermicelli and finish cooking
gently.
Have ready the following
preparation, known as an aïllade.
In a mortar pound 3 cloves of
garlic, a handful of sweet basil and
a grilled tomato without the skin
and pips. When this paste is
thoroughly smooth, add 3
tablespoons of the liquid from the
pistou. Pour the pistou into a tureen,
stir in the aïllade and some grated
Gruyère cheese.