Reviewed: Nov. 9, 2009

I personally couldn't try...the smell made me sick to my stomach.....but my brother-in-law sort of liked it, but that was it.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 9, 2009

Vegies came from my husbands garden, thank you hun. Spicy banana peppers, green peppers,zucchini, and tomato's. I'm not a vegie lover-this was great. I added more tomato's than called for...Enjoy warm spicy refreshing soup with salty crisp crackers garnishing with banana peppers...no seeds//no tarragon

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Nancy'sKitchen

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Reviewed: Aug. 9, 2009

The base of the soup is a good idea. Definitely add zucchini in the end. I added pink beans along with a can of garbanzo beans for more substance. Also added a lot more garlic. I think this recipe called for way too much tarragon however. A little tweaking made it better.

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michelle15

Cooking Level: Intermediate

Living In: Berwyn, Illinois, USA

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Reviewed: Jul. 9, 2009

Sorry, we just couldn't eat it. I must not like tarragon at all.

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Modern Day Nomad

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: Jun. 14, 2009

This was a great soup!I added more tomatoes than called out for and I also added chicken. My family loved it!

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Tbrimsky

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Reviewed: May 5, 2009

Fabulous soup. I made a few changes...adding another 4 tomatoes, a large glass of white wine and used three small red (hot) chilies as I like spicy food. I served it to friends and they went mad over it! With fresh bread it was unbeatable!

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STEFANIE1973

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Reviewed: Mar. 31, 2009

really good, added lentils and chicken

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Jill

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Reviewed: Oct. 14, 2008

Very good! I used heirloom tomatoes that were very large, so I also had to put in more zucchini. It came out great! I followed someoned advice and put the zucchini in the last ten minutes. I almost finished of the last of our tomatoes and the zucchini is finally gone. I am freezing a big batch of the soup too.

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Maria

Cooking Level: Intermediate

Home Town: Stockholm, Stockholms, Sweden

Living In: Reno, Nevada, USA

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Reviewed: Oct. 6, 2008

I've made this recipe (based on this recipe) many times over the past couple of years and just love it, as does my neighbour who writes for food magazines. I grate the zucchini & saute it, then add the chopped tomatoes, onion, garlic and a chopped red pepper, with chili flakes, fresh basil and dried dill, when I add the vegetable broth. I also add some garlic, ginger and chili mix I buy in jars from the grocery store. I always double the batch and freeze half of it. Lovely to look forward to on a chilly fall or winter evening.

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samatwitch

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Reviewed: Mar. 21, 2008

My husband loved this, and he doesn't like soup nearly as much as I do. I used dried chili powder instead of fresh red chili pepper, fresh dill instead of dried and omitted the tarragon. I will definitely make this again.

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Karyn

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Reviewed: Oct. 5, 2007

I followed the advice of earlier reviewers and added the zucchini in the last 10 minutes of cooking. I also skipped the listed spices and pureed one fresh seeded jalapeño with the tomatoes and onion. This gave the soup a kick and cleared out my sinuses (terrific for a cold). I also toasted some French bread and used it for dipping. I would make this one again for sure.

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CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 30, 2007

i love this quick and easy recipe! i found it too salty, and i shredded some extra raw zucchini into the already boiling soup, and found it perfect! xo

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christie lee

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Jul. 20, 2007

We did not care for the spices in this recipe but the basic soup stock was a good base/starting point. Will try again with other spices.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 7, 2007

This soup was OK. Not worth the time it took to puree the tomatoes. Didn't have much taste. I will continue searching for another recipe.

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PESTEE39

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Reviewed: Mar. 3, 2007

This was really nice, but it took a long time for the pureed onions and tomatos to cook. Delicious, but not a quick recipe.

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Green Angel

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Reviewed: Nov. 15, 2006

I thought this was okay--not bad, but not anything special, either. I used fresh herbs, and I wasn't crazy about the dill. Plus, all the flavor simmered out of the zucchini--I think it might be better to add it in during the last 5-10 minutes so it retains some texture and flavor. I don't plan to keep this one. Thanks, anyway.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Sep. 16, 2006

This is a great recipe! I just added a little more zucchini and an extra red pepper for more kick and it was perfect! We will definitely make this one again.

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PIXXIEGD

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Reviewed: Oct. 8, 2005

We too have a glut of tomatoes and zucchini (courgettes to us Brits) during the summer months and this a classic soup with which to use up the abundant supply. It is a favourite at dinner parties and if you like it a bit more spicy add a teaspoon of harissa paste.

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