Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz)
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb tomatoes, chopped or (14 ounce) can diced tomatoes
- 1⁄4 teaspoon hot red pepper flakes
- 1 1⁄2 lbs zucchini, diced
- 3 cups vegetable broth
- 2 tablespoons lemon juice
- 1⁄4 teaspoon sugar
- salt and pepper
directions
- Heat 2 tablespoons oil in a saucepan.
- Add garlic and cook over low heat about 30 seconds.
- Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
- Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
- Add lemon juice and sugar.
- Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
- Serve with pita bread and hummus.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Simple but delicious. I adjusted the recipe for personal taste adding a tbsp of tomato puree, 2 tbsps of good red wine vinegar, doubling the sugar and the lemon and using a fresh red chili which was fried alongside the garlic. I also used low sodium chicken broth rather than vegetable as that's all I had at hand. I was able to use up some beautiful baby zucchini that needed a good recipe to set them off and this was perfect. I can still feel a warm glow from this wonderful soup as I write this review -- so thanks!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.