• 2 1/2 tablespoons olive oil
  • 1 medium zucchini, cubed
  • 1 clove garlic, minced
  • 8 large tomatoes, cored
  • 1 small sweet onion, chopped
  • 1 tablespoon chopped fresh red chile pepper
  • 1 (14 ounce) can vegetable broth
  • 1 tablespoon dried tarragon
  • 2 teaspoons dried dill weed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


Heat the olive oil in a skillet over medium heat. Place the zucchini and garlic in the skillet and stir until lightly browned. Remove from heat.

In a blender or food processor, puree the tomatoes, onion, and chili pepper. Don’t over process it, and leave a few larger chunks in the mixture.

In a large pot, combine the tomato puree and vegetable broth. Generously season with tarragon, dill, salt, and pepper. Bring the soup to a boil, then reduce the flame to low, and stir in the zucchini and garlic. Cover, and allow it to cook for 45 minutes.

This soup is fresh, light and tasty. It can be served with a crusty baguette and light vegetable salad as a refreshing first course, lunch or light dinner.