Fresh Tomato Zucchini Soup

Ingredients

• 2 teaspoons dill dried
• 1 tablespoon tarragon dried
• 1 clove garlic minced
• 0.3 teaspoon pepper black
• 2.5 tablespoons olive oil 
• 1 tablespoon to 5 chilies fresh red chopped
• 1 teaspoon salt 
• 1 small onion sweet chopped
• 8 large tomatoes cored
• 14 ounce vegetable stock canned
• 1 medium zucchini cubed

Equipment

• food processor
• frying pan
• pot
• blender

Directions

1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned.
2. Remove from heat, and set aside.
3. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
4. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.