Thoughts of Grace

Disclaimer: this is not a fancy how-to make it food post. I’ll list the stuff, you figure out how to put it together.

This recipe is light, quick  and easy for the summer time.

Zucchini Bruschetta was the original recipe.

1/2 cup chopped zucchini; 1 Tbsp olive oil; 2 Tbsp fresh basil; 1 clove garlic; 1 cup diced tomatoes; 1 round sandwich skinny bread thingy (if not counting calories whatever bread you like; salt, pepper to taste; a sprinkle of Parmesan and a few fingers full of Mozzarella cheese.

Saute first 4 ingredients until tender crisp, add tomatoes, heat a little (don’t let the tomatoes get mushy). Spread on toasted bread, top with cheeses and broil until cheese melts.   This makes enough for maybe two of those sandwich skinny bread things.

So I started with Zucchini Bruschetta as a basis for soup.

Summer Soup  —  To make soup, I started with the zucchini and added chopped onion, cubed eggplant, and big juicy tomatoes. Letting it cook a little longer brings out the tomato juice and no other liquid is needed.  I use salt, pepper, dried basil, a garlic salt blend and Italian seasoning.

I’ve thought about adding bacon, celery, mushrooms, rice or pasta.  I guess this is just a basic soup, and what gets found in the refrig makes it way to the pot.

It is okay to make this soup in the winter.