Recipe Zucchini Tomato Soup II (Soup)

Required 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

Preparing/Cooking:

• 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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