Fall might be here, but its still summer in our farmer's market. We came home with a trunk full of tomatoes, cucumbers, bell peppers, chilli peppers, zucchini, along with delicious local apples. I just had to make soup. Everything in this soup, except from the olive oil, came from the local market.
1 tbsp olive oil
1 zucchini, diced
1 mild hot banana pepper, sliced
1 red bell pepper, diced
4 large tomatoes, chopped (I used orange tomatoes)
1 tbsp fresh oregano, chopped
1/4 cup fresh basil, chopped
salt and pepper to taste
1 tsp honey/sugar/agave nectar
2 oz of your favorite crumbly cheese (optional)
– Heat the oil in a dutch oven.
– Add zucchini and peppers and saute for about five minutes.
– Add the tomatoes and saute for a couple of minutes. Our tomatoes were incredible juicy, so I didn't add any water/stock. If needed, add half a cup of water and bring to a boil.
– Add salt, pepper, oregano and sugar. Cover and simmer for five minutes.
– Turn off the heat. Garnish with basil and cheese and serve warm.
This was quite possibly the quickest soup I've ever made. According to A, it was also the most delicious. 🙂