4 zucchini, 5 to 6-inches long; 1 can crushed tomatoes, (475ml.);
3 Tbsp. extra virgin olive oil;
1 small onion, chopped; 1 tsp. minced garlic; 2 quarts chicken stock; 1 pinch dried basil; 1 pinch dried oregano; 50 ml. white wine; 1 tsp. white vinegar; salt and pepper to taste.
Recipe: Cut the zucchini lengthwise to 4 wedges each and remove the seeds and the soft parts inside. Chop the seeds and keep them. Cut the zucchini to approximately 1/2-inch cubes. In a saucepan heat the olive oil and saute the garlic, the chopped zucchini insides and onion for 3 minutes. Deglaze with the white wine and add the crushed tomatoes and chicken stock. Bring to a boil and add the diced zucchini and the rest of the ingredients. Simmer for 20-25 minutes. As it is the case with many vegetable soups, the zucchini soup will become more and more tasty if it is left to sit for a while before serving.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
