Name: Zucchini Tomato Soup II
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Zucchini, sliced - 1 pound; Salt - 2 teaspoons; Vegetable oil - 2 tablespoons; Onions, chopped - 2; Garlic, minced - 2 cloves; Chicken broth - 4 cups; Tomato, chopped - 1 large; Lemon juice - 2 teaspoons; White sugar - ½ teaspoon; Dried oregano - ½ teaspoon; Dried basil - ½ teaspoon; Dried parsley - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Worcestershire sauce - ¼ teaspoon; Hot pepper sauce - ¼ teaspoon; Salt and pepper to taste - ¼ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Tomato Soup II

1. Zucchini, sliced - 1 pound

2. Salt - 2 teaspoons

3. Vegetable oil - 2 tablespoons

4. Onions, chopped - 2

5. Garlic, minced - 2 cloves

6. Chicken broth - 4 cups

7. Tomato, chopped - 1 large

8. Lemon juice - 2 teaspoons

9. White sugar - ½ teaspoon

10. Dried oregano - ½ teaspoon

11. Dried basil - ½ teaspoon

12. Dried parsley - ½ teaspoon

13. Ground nutmeg - ¼ teaspoon

14. Worcestershire sauce - ¼ teaspoon

15. Hot pepper sauce - ¼ teaspoon

16. Salt and pepper to taste - ¼ teaspoon

How to cook deliciously - Zucchini Tomato Soup II

1. Stage

In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.

2. Stage

In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.

3. Stage

Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.