Tomato and Basil Velouté with Zucchini and Chevre, cocktail-style, a recipe from Gourmetpedia

Ingredients

• - 2 kg (4.4 lb.) peeled canned tomatoes
• - 1 red pepper
• - 1 bunch of basil
• - 3 shallots
• - 2 cloves of garlic
• - 2 Tbsp. olive oil
• - 100 ml (6 Tbsp.) crème fraîche
• - sugar, salt and pepper
• - 40 g (1 1/2 oz.) minute tapioca
• - 3 zucchini
• - 500 ml (2 cups) chicken stock
• - 1 Tbsp. olive oil
• - 1 clove of garlic
• - 1 onion
• - 2 slices of fresh chevre (goat's cheese)
• - 30 g (1 oz.) traditional tapioca (optional)