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