Tomato-Zucchini Soup | Peggy Lampman's dinnerFeed

Recipe: Tomato-Zucchini Soup

3 tablespoons extra virgin olive oil
1 cup finely diced leek
1 teaspoon minced garlic
2 tablespoons tomato paste, extra strength if possible
2 pounds of tomatoes, peeled, seeded and chopped*
3 cups vegetable or chicken stock
2 zucchini, (1-1 1/2 pounds total); trimmed and coarsely shredded
Fistful of torn or chopped basil, plus leaves for garnish, if desired (optional)
3 tablespoons plain yogurt, optional

Heat the oil over medium-low in a heavy-bottomed stockpot. Add leeks with a pinch of kosher salt and sauté until just beginning to soften, about 2-3 minutes. Stir in garlic and cook 1 minute. Stir in tomato paste, tomatoes and stock. Bring to a boil then reduce heat to low, simmering the soup about 10 minutes.
Ladle soup into a food processor or blender, and purée until smooth. Return to pot and stir in zucchini and basil, if using. Season to taste, if needed, with kosher salt and freshly ground pepper. Chill at least 4 hours and up to 24 hours.
Serve soup garnished with fresh basil leaves and a dollop of yogurt, if using.

*See above text for easy ways of peeling tomatoes

Number of servings (yield): 4

Active Time: 30 minutes

Time to Chill (if serving chilled): 4-24 hours