Zucchini Tomato Soup II

Yield

10 servings

30

35

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

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.

Calories: 46 kcal

Carbohydrates: 5 g

Cholesterol: 0 mg

Fat: 2.9 g

Fiber: 1.2 g

Protein: 1 g

Sodium: 476 mg