Directions:
- In large saucepan, sauté the chopped onion in oil over medium heat for 10 minutes or until golden.
- Add the chopped tomatoes and stirring for 5 minute or until soft.
- Add zucchini and stock to saucepan.
- Boil, then cover and simmer for 15-20 minutes or until the squash is tender.
- Stir in 1/2 basil.
- Remove and puree in blender or food processor until smooth.
- Serve warm or cold, garnished with remaining basil and thin, round slices of tomato floated on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.5 Kcal (341 kJ) | ||
| Calories from fat | 31.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Cholesterol | 1.68mg | 1% | |
| Sodium | 47.69mg | 2% | |
| Potassium | 311.49mg | 7% | |
| Total Carbs | 11.17g | 4% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.52 Kcal (220 kJ) | ||
| Calories from fat | 20.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 5% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 1% | |
| Sodium | 30.73mg | 2% | |
| Potassium | 200.73mg | 7% | |
| Total Carbs | 7.2g | 4% | |
| Sugars | 2.47g | 15% | |
| Dietary Fiber | 1.33g | 8% | |
| Protein | 1.74g | 5% | |
| Vitamin C | 7.3mg | 19% | |
| Iron | 0.4mg | 3% | |
| Calcium | 31.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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