When I made Turkish Style Stuffed Zucchini (and tomatoes), the recipe made no use of the centres taken out of the zucchini and tomatoes. So rather than waste them, I saved them and made this soup. You could also make it with new, unused zucchini and tomatoes if you didn’t want to make the stuffed vegetables. If you had a bit of rice left over from eating the stuffed vegetables, you could add it and make this a more substantial soup. As it is, this would serve four as a starter, or two with just a roll or small sandwich to make a meal.
With the zucchini and tomatoes already chopped and ready to go, this went together very quickly. It was quite delicious, and I suspect I will indeed make it again without making the stuffed vegetables first.
2 to 4 servings
30 to 40 minutes prep time
3 cups finely diced or grated zucchini (1 medium)
1 small onion
1 medium carrot
2 cloves of garlic
2 tablespoons finely minced basil
1 tablespoon finely minced mint
2 tablespoons olive oil
1 tablespoon flour
salt & freshly ground black pepper to taste
1/4 teaspoon, or to taste, Aleppo pepper
1 cup diced raw tomato (1 large)
2 cups broth (saved from cooking stuffed veg)
1 tablespoon wine vinegar
a bit of yogurt or sour cream if desired
Chop the zucchini up a bit more if it needs it (or dice or grate it if you are starting with a whole one). Peel and chop the onion. Peel and grate the carrot. Peel and mince the garlic. Wash and finely mince the basil and mint. (If you are starting with a whole tomato, you should dice it now too.)
Heat the oil in a heavy-bottomed soup pot. Add the carrots, onions, and zucchini, and cook, stirring regularly, for about 5 to 10 minutes, until the vegetables are softened and reduced in volume, and the zucchini is looking a little browned in spots. Add the garlic, basil, and mint, and mix in well. Sprinkle the flour over the vegetables and add the seasonings. Mix in well and let cook for another minute or two, stirring frequently.
Make sure your tomato is chopped up fairly finely, then add it to the vegetables. Cook for another 5 minutes or so, again stirring frequently. Add the broth and wine vinegar, and continue to cook for another 5 to 10 minutes, stirring frequently.
Serve with a dollop of yogurt or sour cream, if you like.
Last year at this time I made Corn, Zucchini, & Barley Salad with Feta & Herbs.