Ingredients Jump to Instructions ↓

  1. 1 tsp black pepper

  2. 1 tsp table salt

  3. 1 Tbsp olive oil

  4. 1/3 cup fresh lemon juice, juice of

  5. 4 lemons

  6. 3 cup onion (s), finely chopped

  7. 3 large zucchini , diced

  8. 1/4 cup canned tomato paste

  9. 2 bunches of cilantro , coarsely chopped

  10. 5 cups water (Enough water to cover the vegetables in the pot)

  11. 6 serving Carmel Kosher Chicken Broth

  12. 2 1/2 cup potato (es), peeled and diced

Instructions Jump to Ingredients ↑

  1. Heat the oil in the bottom (where else?) of your soup pot over medium-high heat. Add the onions and sauté them slowly, longingly, until they are limpid, about 15 minutes.

  2. Add the potatoes, zucchini, and tomato paste. Just barely cover with water, turn the heat to high, and cover. Once brought to a strong simmer, turn the heat down to medium-low.

  3. When the potatoes are very soft and the zucchini has given itself to the soup, about 20 minutes, turn off the heat. Add the lemon juice and cilantro, and season to taste with salt. Using an immersion blender, puree the soup to a smooth consistency; alternatively, working in batches, puree in a regular blender until smooth. Serve hot or cold.


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