Yield: 4 Servings
|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