Mexican tomato zucchini soup
This is the classic recipe developed from leftovers that were going to spoil if I didn’t use them. Checking the fridge, I had lots of zucchini, a lime, and half a can of tomato sauce.
My favourite hot sauce to use with this recipe is Marie Sharp’s orange or grapefruit habanero sauce, but any other quality hot sauce will do. Tabasco, in my opinion, is an abomination unfit for human consumption.
- 2-3 cups diced zucchini
- 2 Tbsp. olive oil
- 3 cloves garlic, crushed
- 2 tsp. ground cumin
- Hot sauce to taste
- 4 cups chicken stock
- 1/2 to 1 can of tomato sauce (you could also use crushed tomatoes)
- Cooked chicken (optional, but a great way to use up leftovers)
- 1/2 cup of couscous
- Juice of 1 lime
1Saute the zucchini and garlic in olive oil over medium heat, stirring, until zucchini is golden.
2Add cumin and hot sauce, stir to blend in.
3Add chicken stock and tomato sauce. Increase heat and bring to a simmer (boiling too hard will create unattractive tomato scum on the top).
4When soup is simmering, add couscous and lime juice. Let sit for two minutes to allow the couscous to soften, then serve.
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