Zucchini Tomato Soup - Elizabeth MinchilliEmailFacebookInstagramPinterestTwitterYouTubeEmailFacebookInstagramPinterestRSSTwitterYouTube

Name: Zucchini Tomato Soup - Elizabeth MinchilliEmailFacebookInstagramPinterestTwitterYouTubeEmailFacebookInstagramPinterestRSSTwitterYouTube
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1/3 cup extra virgin olive oil; 1 large white or yellow onion, sliced; 1 tsp salt; pinch red pepper flakes (optional); 3 cloves garlic, chopped; 1 pound / 1/2 kilo of zucchini , chopped; 1 pound / 1/2 kilo of very ripe tomatoes , chopped; 4 cups / 1 liter water

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Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 4

Zucchini Tomato Soup - Elizabeth MinchilliEmailFacebookInstagramPinterestTwitterYouTubeEmailFacebookInstagramPinterestRSSTwitterYouTube

Ingredients

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1/3 cup extra virgin olive oil1 large white or yellow onion, sliced1 tsp saltpinch red pepper flakes (optional)3 cloves garlic, chopped1 pound / 1/2 kilo of zucchini, chopped1 pound / 1/2 kilo of very ripe tomatoes, chopped4 cups / 1 liter water

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Instructions

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Step 1

Pour the olive oil in a large pot, and add the onions and salt. Cook over medium heat until the onions are softened, about 5 to 8 minutes. Add the garlic and red pepper flakes if using, and cook another minute.

Step 2

Add the zucchini and tomatoes, and stir. Add the water, str and bring to a simmer. Partly cover and cook for about 45 minutes to an hour. You want the zucchini to be falling apart. Taste and adjust for salt.

Step 3

Serve hot or at room temperature. If freezing, let cool off then freeze.