Tomato and zucchini soup
May 2, 2008 – 10:00 am
Tomatoes & zucchini blend to become a most delicate soup. Try it with freshly baked crusty bread and you’ll have a meal to remember. The secret is not to overcook the zucchini to keep their nice texture, color and flavor.
Ingredients (makes 6 cups):
3 Tbls olive oil
1 small onion, chopped
1 cup chopped leek
2 zucchini, cubed
2 cups water
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups (a 12 oz can) chicken broth or stock
fresh basil to taste
salt & pepper to taste
Grated parmesan to taste
Heat the oil in a 4 Qt saucepan, sauté the onions till slightly brown (about 5 minutes). Add the chopped leek, the zucchini and the broth. Stir gently and add the water, and salt & pepper to taste. Let the mix simmer (not boil) for 20 minutes, stirring occasionally. Turn the heat off , tear the basil leaves in small pieces and add to the soup; let sit for one minute. Ladle into serving dishes, sprinkle with cheese. Enjoy with fresh crusty bread.
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