Name: Fresh Tomato Zucchini Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 2 ½ tablespoons; Zucchini, cubed - 1 medium; Garlic, minced - 1 clove; Tomatoes, cored - 8 large; Sweet onion, chopped - 1 small; Chopped fresh red chile pepper - 1 tablespoon; Vegetable broth - 1 (14 ounce) can; Dried tarragon - 1 tablespoon; Dried dill weed - 2 teaspoons; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Fresh Tomato Zucchini Soup

1. Olive oil 2 ½ tablespoons

2. Zucchini, cubed 1 medium

3. Garlic, minced 1 clove

4. Tomatoes, cored 8 large

5. Sweet onion, chopped 1 small

6. Chopped fresh red chile pepper 1 tablespoon

7. Vegetable broth 1 (14 ounce) can

8. Dried tarragon 1 tablespoon

9. Dried dill weed 2 teaspoons

10. Salt 1 teaspoon

11. Ground black pepper ¼ teaspoon

How to cook deliciously - Fresh Tomato Zucchini Soup

1 . Stage

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.

2 . Stage

In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

3 . Stage

In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.