About 6-8 Servings
6 small zucchini (1 pound, 2 ounces) trimmed
2 tsp salt
1 large onion
2 cloves of garlic
1 red pepper
32 Fl. oz chicken broth
2 large tomatoes, coarsely chopped
½ tsp sugar
½ tsp oregano
½ tsp basil
2 tsp lemon juice
¼ tsp nutmeg
Salt & pepper to taste
¼ cup parsley leaves, chopped
1 Tbsp dried or fresh chives, chopped
Slice zucchini, place in a colander, mix with salt & let drain 20 minutes. Wash off salt and dry zucchini with paper towel.
Mince onion, garlic and red pepper. Heat a few tablespoons of olive oil in a pot and cook zucchini, onion, garlic and red pepper over low heat for approximately 10 minutes.
Add broth, cover and simmer 20 minutes. Transfer to food processor or blender and puree. Return pureed mixture to cooking pot.
Add tomato, sugar, oregano, basil, lemon juice, nutmeg, salt & pepper and cook soup for 5 minutes. If soup is too thick, thin it with additional broth.
Serve it hot or cold, garnished with reserved parsley and chives.
- This is the perfect soup to make during the summer – especially if you have a late summer garden loaded with zucchinis and tomatoes.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.