Middle Eastern Tomato Soup

Photo: flickr user rexipe

Ingredients

1 tablespoon olive oil

1 small zucchini juilenned

1/2 cup bulgur

4 cups canned reduced-sodium chicken broth

2 teaspoons dried mint crumbled

2 lrg ripe tomatoes - (abt 1 lb) skinned, chopped

(or 16-oz can chopped tomatoes, drained)

1 green onion julienned

2 pita breads toasted, and

cut into 6 triangles each

Preparation

In a medium-size saucepan, heat oil over moderate heat. Add zucchini and saute for 2 minutes. Add bulgur and stir to coat with oil. Add broth and mint; bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 5 minutes.

Stir chopped tomatoes into the bulgur mixture. Cover the pan and simmer the mixture 5 more minutes. Serve the soup garnished with onion, and with toasted pita triangles on the side.

This recipe yields 4 servings.

Comments: 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 make natural accompaniments.