Hot And Sour Zucchini Soup Maradj Kar A Hamiz

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This is a light, simple mideastern soup with iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. a great way to use up leftover grains and legumes! the recipe has been adapted from faye levy's feast from the mideast"."

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Steps

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Heat 2 tablespoons oil in a saucepan.

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Add garlic and cook over low heat about 30 seconds.

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Add tomatoes , pepper flakes , salt and pepper and cook over medium heat about five minutes.

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Add zucchini and broth.

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Cook over low heat about 15 minutes or until squash is tender.

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Add lemon juice and sugar.

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Serve hot , cold or at room temperature , drizzled with one tablespoon of olive oil.

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Serve with pita bread and hummus.

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Ingredients

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olive oil, garlic cloves, tomatoes, hot red pepper flakes, zucchini, vegetable broth, lemon juice, sugar, salt and pepper