4 zucchini, 5 to 6-inches long,
1 can crushed tomatoes, (475ml.),
3 Tbsp. olive oil,
1 small onion, chopped,
1 tsp. minced garlic,
2 quarts chicken stock,
1 pinch dried basil,
1 pinch dried oregano,
50 ml. white wine,
1 tsp. white vinegar,
salt and pepper to taste.
Recipe: Cut the zucchini lengthwise to 4 wedges each and remove the seeds and the soft parts inside. Chop the seeds and keep them. Cut the zucchini to approximately 1/2-inch cubes. In a saucepan heat the olive oil and saute the garlic, the chopped zucchini insides and onion for 3 minutes. Deglaze with the white wine and add the crushed tomatoes and chicken stock. Bring to a boil and add the diced zucchini and the rest of the ingredients. Simmer for 20-25 minutes. As it is the case with many vegetable soups, the zucchini soup will become more and more tasty if it is left to sit for a while before serving.
