Recipe by lynnski / LA
This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's "Feast From The Mideast".
Top Review by Mr Sparkle
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!
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb tomatoes, chopped or 1 (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 See How It's Made
- 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.