Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

Step: 1

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.

Step: 2

In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

Step: 3

In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Per Serving: 88 calories; protein 2.5g; carbohydrates 10.5g; fat 4.8g; sodium 404.4mg.

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