Tomato and Zucchini-Courgette Soup Recipe
10 large tomatoes. I drop them into boiling water for 30 seconds or until the skins crack. I then remove the skin and core the tomatoes removing any seeds and hard bits. I put all this on one side ready to sieve into the soup later.
2 courgettes or zucchini chopped into small pieces
olive oil for frying, about 2 tablespoons
2 cloves of garlic chopped fine
2 red onions chopped fine
1 teaspoon of dried or 2 teaspoons of fresh marjoram
salt and pepper
1 1/2 pints–3/4 litre–30 fl. ozs of stock either vegetable or chicken, use homemade or a cube
Fry the onions and garlic gently until soft and tender.
Add the chopped deseeded tomatoes and chopped courgettes/zucchini and cook for 5 minutes.
Add the stock, salt, pepper, marjoram and the juice and flesh from the tomatoes that you put on one side.
Stir and cook for about 15 to 20 minutes, until the vegetables are soft.
Serve with crusty bread.
Add a chili chopped fine for a spicy version.
Add your favourite cheese grated onto it when serving.
This soup freezes well. I put into bowls which can be reheated in the microwave.
This made about 4 large portions of soup.
Enjoy and thanks for reading.