Yield: 4 Servings
Measure | Ingredient |
---|---|
10 millilitres | 2 tsp sunflower oil |
1 large | Onion, peeled and chopped. |
2 | Cloves garlic, crushed. |
400 grams | 14 oz can of tomatoes |
450 grams | 1 lb courgettes |
450 millilitres | Three quarters pt water. |
30 millilitres | 2 tbsp tomato puree |
5 millilitres | 1 tsp sugar. |
large | Handful of basil, chopped. |
15 millilitres | 1 tbsp wine vinegar. |
Ground black pepper. |
Heat the oil in a large saucepan and cook the onion and garlic until soft, stirring frequently, about 5 to 8 minutes. Add the tomatoes, courgettes, water, tomato puree, sugar, basil, vinegar and black pepper. Simmer for 20 to 25 minutes until all the vegetables are tender. Puree the soup in a blender and serve.