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Tomato Zucchini Soup (P)
Source: Internet
Serves: 6

1/2 pound tomatoes
1/2 pound zucchini, sliced with their skins
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon tomato paste
1 cup hot water
1 clove garlic, peeled and chopped
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon oregano
salt and freshly milled black pepper

Begin by pouring boiling water over the tomatoes. Then leave them for 5 minutes for the skins to loosen.

Heat the oil in a medium-sized saucepan, add the onion and soften it for about 5 minutes. Next add the garlic, coriander and the oregano and stir these around for a minute or two to allow the heat to draw out their flavour and aroma--the whole thing will soon to smell like a Greek kitchen!

Now skin and chop the tomatoes and add these to the pan along with the courgettes. Then, keeping the heat very low, put a lid on and let the vegetables sweat for about 10 minutes.

Next whisk the tomato puree into the hot water, pour this into the saucepan, stir and simmer gently (with the lid on) for a further 10 minutes.

Finally take the lid off and give the whole lot a further 5 minutes cooking uncovered. Then whiz the soup to a puree in a blender, taste to check the seasoning, then reheat and serve either with garlic croutons sprinkled over, or with some garlic bread.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 28 Calories (kcal); 1g Total Fat; (27% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates