Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 ml 2 tsp sunflower oil
1 lg Onion, peeled and chopped.
2 Cloves garlic, crushed.
400 g 14 oz can of tomatoes
450 g 1 lb courgettes
450 ml Three quarters pt water.
30 ml 2 tbsp tomato puree
5 ml 1 tsp sugar.
lg Handful of basil, chopped.
15 ml 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.

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