How to cook Zucchini Tomato Soup
Zucchini tomato recipe INGREDIENTS
• 1 pound zucchini, sliced
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 large tomato, chopped
• 2 teaspoons lemon juice
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• salt and pepper to taste
DIRECTIONS for cooking Zucchini Tomato Soup
1. In a large colander, sprinkle salt over zucchini slices. Let stand
30 minutes to drain then pat dry.
2. 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. 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.
Your Zucchini tomato recipe is ready now
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