Middle Eastern Tomato Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 T: Olive oil,
-skinned and chopped,
1 small: Zucchini, julienned
OR 16oz canned tomatoes,
1/2 cup: Bulgur,
-drained,
4 cup: Canned reduced sodium,
1 each: Green onion, julienned
-chicken broth,
2 each: Pita breads, toasted and
2 t: Dried mint, crumbled
-cut into 6 triangles each,
2 large: Ripe tomatoes, about 1 lb
Directions:
In a medium size saucepan, heat oil over moderate heat. Add zucchini
and saute for 2 minutes. Add bulgur and stir to coat with oil. Add
broth and mint. Bring the mixture sto a boil over high heat. REduce
the heat to low, cover, and simmer for 5 minutes. Stir chopped
tomatoes into the bulgur mixture. Cover the pan and simmer the
mixture 5 more minutes. Serve the soup garnished with onion, and with
toasted pita triangles on the side. Makes 4 servings. TIP: Be sure to
use bulgur, not uncooked cracked wheat since bulgur cooks relatively
quickly. Origin: Canadian Readers Digest, November/94. Shared by:
Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-26-94
Source from luhu.jp
and saute for 2 minutes. Add bulgur and stir to coat with oil. Add
broth and mint. Bring the mixture sto a boil over high heat. REduce
the heat to low, cover, and simmer for 5 minutes. Stir chopped
tomatoes into the bulgur mixture. Cover the pan and simmer the
mixture 5 more minutes. Serve the soup garnished with onion, and with
toasted pita triangles on the side. Makes 4 servings. TIP: Be sure to
use bulgur, not uncooked cracked wheat since bulgur cooks relatively
quickly. Origin: Canadian Readers Digest, November/94. Shared by:
Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-26-94
Source from luhu.jp