Zucchini Summer Soup
Zucchini Summer Soup could be just the gluten free recipe you've been looking for. This recipe serves 8. This main course has 342 calories, 32g of protein, and 15g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. If you like this recipe, take a look at these similar recipes: Golden Zucchini & Summer Squash Soup, Summer Zucchini, and Summer Zucchini Casserole.
Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes.
Transfer vegetables to blender and pulse a few times, just enough to chop.
Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes.
Let stand for ten minutes before serving.