Middle eastern tomato soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 small Zucchini, julienned
½ cup Bulgur
4 cups Canned reduced sodium chicken broth
2 teaspoons Dried mint, crumbled
2 larges Ripe tomatoes (about 1 lb) skinned and chopped
OR 16oz canned tomatoes, drained
1 each Green onion, julienned
2 eaches Pita breads, toasted and cut into 6 triangles each

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 Reader's Digest, November/94. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-26-94

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