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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This sounds wondeful. I have not tried it yet, but plan to as soon as my tomatoes are ready. You can substitute the zucchini with summer squashes or use a mixture of both. From Good Housekeeping Magazine. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
3 cups water |
3 medium zucchini, coarsely chopped |
2 red bell peppers or 2 yellow bell peppers, coarsely chopped |
3 ripe tomatoes, chopped |
3 garlic cloves, crushed with a press |
1/2 teaspoon fennel seed |
salt and pepper, to taste |
sliced basil leaves (to garnish) |
Directions:
1. In a 5-quart saucepot, heat oil over medium-high heat. Add onion; cook until tender and lightly browned.
2. Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling.
3. Reduce heat to medium; cook, uncovered, 20 minutes or until tender.
4. Remove 4 cups of soup from saucepot.
5. In blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed.
6. Return pureed soup to saucepot.
7. Reheat soup to serve hot, or refrigerate to serve cold later.
8. Garnish with basil leaves.
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