Zucchini Tomato Soup II
Nutrition :
291 calories,
4.6 stars -
based on 124 reviews
Yield : 10 servings
Ingredients
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1 pound zucchini, sliced2 teaspoons salt2 tablespoons vegetable oil2 onions, chopped2 cloves garlic, minced4 cups chicken broth1 large tomato, chopped2 teaspoons lemon juice½ teaspoon white sugar½ teaspoon dried oregano½ teaspoon dried basil½ teaspoon dried parsley¼ teaspoon ground nutmeg¼ teaspoon Worcestershire sauce¼ teaspoon hot pepper saucesalt and pepper to taste
Directions
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In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.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.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.
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