- Bank of chopped tomato - 800 Grams
- Zucchini - 400 Grams
- Bow - 1 piece (medium)
- Fresh parsley - 3 1/4 Art. spoons (10g)
- Salt - 1 1/4 Teaspoons
- Sugar - 1 1/4 Teaspoons
- Garlic - 2 Teeth
- Oregano - 2 Teaspoons (dried)
- Ground black pepper - 1/4 Teaspoon
- White wine - 120 milliliters (you can have a rose wine)
- Worcestershire sauce - 4 milliliters
Roughly cut the onions. Pour the olive oil into a large saucepan. Cut the garlic roughly. Cut the zucchini into quarters. This will shorten the cooking time. If you do not use a hand blender, cut it smaller. Heat the olive oil and fry onion and garlic until transparent. Now, add the zucchini. Season with salt, pepper and oregano. And fry it all together until the zucchini becomes soft. Now, add the wine. And add chopped tomatoes. It is better to use canned, sliced tomatoes in your own juice, if there are none at hand, then you can grind fresh tomatoes. Cook under the lid for 10 minutes. While the soup is cooked with us, take up parsley, cut off the stems ... ... and chop. Add Worcestershire sauce to the soup ... ... add sugar. Next, grind with a hand blender. Consistency choose for your taste. Add one-third of the chopped parsley and mix. Serve on the table, sprinkle a little parsley.
Servings: 4