3 tablespoons oil
1 lb (450 g) young courgette (zucchini)s, cut into 5 mm (1/4 inch) slices
8 oz (225 g) canned tomatoes
1 tablespoon tomato puree (paste)
good pinch of garlic salt
salt
pepper
1 pint (600 ml) water
1 stock cube, crumbled
1 lb (450 g) young courgette (zucchini)s, cut into 5 mm (1/4 inch) slices
8 oz (225 g) canned tomatoes
1 tablespoon tomato puree (paste)
good pinch of garlic salt
salt
pepper
1 pint (600 ml) water
1 stock cube, crumbled
Garnish
thin lemon slices
chopped parsley
chopped parsley
method
1. Heat the oil in a saucepan. Add the courgettes and toss to coat with the oil.
2. Stir in the tomatoes, then the garlic salt, salt and pepper.
3. Cover and cook gently for 5 minutes, stirring occasionally.
4. Add the water and stock cube and bring to the boil. Simmer until the courgettes are tender.
5. Blend to a smooth puree.
6. Serve hot or cold, garnished with lemon slices and parsley.
2. Stir in the tomatoes, then the garlic salt, salt and pepper.
3. Cover and cook gently for 5 minutes, stirring occasionally.
4. Add the water and stock cube and bring to the boil. Simmer until the courgettes are tender.
5. Blend to a smooth puree.
6. Serve hot or cold, garnished with lemon slices and parsley.
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