4-6 large tomatoes
2 tablespoons olive oil
2 cloves garlic
¼ cup yellow onions, diced
5 cups chicken stock
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons fresh basil, chopped
1 tablespoons fresh parsley, chopped
1 large zucchini
sour cream for garnish
Place the tomatoes in two quarts of boiling water for one minute. Blanche the tomatoes by placing them under cold water briefly and then remove the loosened skins.
Put 2 tablespoons of olive oil in a large saucepan. Add the garlic and onions and sauté for 3 minutes, or until the onions are transparent. Add one cup of chicken stock and the peeled tomatoes and mash with a fork. Sauté for 3 minutes. Add the salt, white pepper, the remaining chicken stock, basil, and chopped parsley and simmer for 15 minutes.
Cut the zucchini lengthwise in fourths, season with salt and pepper, and place on a cookie sheet into a 250-degree oven for one hour. Remove from oven, slice into ¼-inch pieces, and add to the soup mixture.