Ingredients:
For The Soup:
3 (abt 400g) ripe tomatoes
1/2 (abt 80g) - zucchini - cubed
1 (abt 80g) onion - chopped
2 bay leaves
15g salted butter/margarine
coriander leaves for garnishing
salt and pepper for taste
For The Toast:
8 slices of bread - remove crust
3 tbsp margarine
1 tsp dried parsley leaves
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 small onion - chopped
8 garlic - chopped
salt to taste
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Preparation:
Blend/process the tomatoes to a thick paste.
Saute the onions in the heated butter for a couple of mins and pour in the tomato paste.
Add in all the rest of the ingredients and 1 cup of water except the coriander leaves.
Simmer over low heat.
On the point of mild boiling, add the zucchini in.
Another 3-4 min and remove from heat.
For the toast, mix all the ingredients into a bowl.
Spread over one side of the bread slices and bake to a dark brown color (abt 25min at 250c).
Garnish the soup with the coriander leaves and serve with the toast.
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