Middle Eastern Tomato Soup
By: Anonymous
Published: Monday, December 14, 2009 - 12:02am

Ingredients




1 tablespoon olive oil
1 small zucchini juilenned
1/2 cup bulgur
4 cups canned reduced-sodium chicken broth
2 teaspoons dried mint crumbled
2 lrg ripe tomatoes - (abt 1 lb) skinned, chopped
(or 16-oz can chopped tomatoes, drained)
1 green onion julienned
2 pita breads toasted, and
cut into 6 triangles each

Preparation

1 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 to a boil over high heat. Reduce the heat to low, cover, and simmer for 5 minutes. 2 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. 3 This recipe yields 4 servings. 4 Comments: Be sure to use bulgur, not uncooked cracked wheat, to make this easy soup, since bulgur cooks relatively quickly. Mixed greens and toasted pita bread make natural accompaniments.