Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Olive oil -skinned and chopped
1 sm Zucchini, julienned OR 16oz canned tomatoes,
1/2 c Bulgur -drained
4 c Canned reduced sodium 1 ea Green onion, julienned
-chicken broth 2 ea Pita breads, toasted and
2 t Dried mint, crumbled -cut into 6 triangles each
2 lg Ripe tomatoes (about 1 lb)

In a medium size saucepan, heat oil over moderate heat. Add zucchini
and saute for 2 minutes. Add bulgur and stir to coat with oil. Add
broth and mint. Bring the mixture sto a boil over high heat. REduce
the heat to low, cover, and simmer for 5 minutes. Stir chopped
tomatoes into the bulgur mixture. Cover the pan and simmer the
mixture 5 more minutes. Serve the soup garnished with onion, and with
toasted pita triangles on the side. Makes 4 servings. TIP: Be sure to
use bulgur, not uncooked cracked wheat since bulgur cooks relatively
quickly. Origin: Canadian Reader's Digest, November/94. Shared by:
Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-26-94

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