Preparation / Directions:
Water-saute the onion over medium-high heat until the onions just begin to turn soft, about 5 minutes. Add the garlic and cook for 2 more minutes.
Place all ingredients (including juice from canned tomatoes) in a soup pot or crockpot/slow cooker, bring to a boil, and simmer until the zucchini is tender, about 2 hours. Add sugar if necessary to cut the acidity, and serve warm, or chill and serve cold a la gazpacho. This soup is much better after a night or two in the fridge to allow the strong flavors to completely marry.
VARIATION: Instead of basil as the main herb, use about half the amount of dill weed. If you try this variation, consider increasing the amount of balsamic vinegar.
This worked out quite well; think of it as a gazpacho-like soup that can be served hot or cold.
I think next time I'm going to add about 2 or 3 cups of corn to this. The flavor, texture, color, and sweetness should all work perfectly:
Serving Ideas : Entree: serve hot w/crusty bread. Appetizer: serve cold.
|
