- of sliced tomatoes in a can - 800 Grams
- squash - 400 Grams
- medium bulb - 1 piece
- fresh parsley - 3 1/4 Art. spoons
- salt - 1 1/4 Teaspoons
- sugar - 1 1/4 Teaspoons
- fresh garlic - 2 teeth
- dried oregano - 2 teaspoons
- Ground black pepper - 1/4 Teaspoon
- white wine - 120 milliliters
- olive oil - 1 1/4 Art. spoons
- Worcestershire sauce - 2 Drops
1. Finely chop the onion, chop garlic. Grind the green parsley. Cut the courgette along in half, and then cut into slices. 2. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic to the pan and fry in olive oil until the onion is clear. 3. Add zucchini, salt, black pepper and oregano. Fry until the squash is soft. 4. Then add white wine and chopped tomatoes. 5. Boil over low heat for 10 minutes. 6. Add 3/4 of finely chopped parsley, 2 drops of Worcestershire sauce, sugar and mix. Pour the soup into the bowl of a blender or food processor and mix to a consistency of mashed potatoes. You can also use a submersible blender. 7. Decorate the soup with the remaining chopped parsley and serve immediately.
Servings: 4