It has been pretty hot here lately and as such we haven’t felt like cooking a lot. This dish reflects that, as it took about 10 minutes to make and a minimal amount of ingredients.
To tell the truth, I thought it would taste questionable. From experience tinned tomato soup (particularly the homebrand/el cheapo sorts, which is what I used on this occasion) is only really useful as an ingredient in other meals – i.e. not good as an actual soup in itself. This meal proved me wrong, though, as it was actually pretty darn good. Try it out, yourself, next time you can’t be bothered cooking for too long and want a tasty soupy lunch. The recipe went like this…
400ml tin tomato soup
1/2 cup water
2 large tomatoes, diced
1/3 of a medium zucchini, diced
2 pieces of sliced jalapeno, finely diced (we used ones like these but they were in a jar and pickled with vinegar)
1 dollop sour cream
salt & pepper to taste
a sprinkling of chicken stock powder
1 tablespoon granulated parmesan
- Empty soup in to a saucepan, followed by the water, tomatoes, jalapenos and zucchini. Put over a medium to high heat and stir frequently until it reaches boiling point.
- Keep on the boil for a few minutes, stirring, until the zucchini just starts to cook. You don’t want to overcook it – you want the zucchini to be juicy and bursty, not mushy.
- Turn the heat down to low/off and add the sour cream and parmesan. Stir in well.
- Adjust seasonings as necessary. I added a tiny bit of salt and a light dash of chicken stock powder.
- Serve with some nice crusty bread and butter.