Middle Eastern Tomato Soup
Be sure to use Bulgur not uncooked cracked wheat, to make this easy soup, since Bulgur cooks relatively quickly. Mixed greens and toasted pita bread natural accompaniments.
1 tablespoon olive oil
½ cup bulgur
1 small zucchini, julienned
2 teaspoons dried mint crumbled
1 one green onion, julienned
2 pita bread, toasted and cut into six triangles each
4 cups canned reduced sodium chicken broth
2 large ripe tomatoes (about one pound), skinned and chopped (for one16 announce canned chopped tomatoes, drained)
In a medium size pan, heat oil over moderate heat. Include zucchini and sauté for two minutes. Add bulgur and stir to coat with oil. Include broth and mint; Bring the mixture to a boil over high heat. Reduce the heat. Cover, and simmer for five minutes.
Stir chopped tomatoes into the Bulger mixture. Cover the pan and simmer the mixture five more minutes. Serve the soup garnished with onion and with toasted pita triangles on the side.
Cuisine Writer
