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.
88 Calories 366 kj 4,1 g protein 12,5 g carbohydrate of which 7,0 g sugar.
3,0 g fat of which 0,3 g saturates. Trace of sodium 1,8 g dietary fibre.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini