Provengal Shrimp Soup With Summer Squash
|Olive oil||2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Canned diced tomatoes||29 Ounce (Two 14 1/2 Ounce Cans)|
|Bell pepper||1 Small, seeded and cut into thin strips|
|Yellow squash||1 Small, sliced and cut into thin strips|
|Zucchini||1 Small, sliced and cut into thin strips|
|Water||1 Cup (16 tbs)|
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Heat the oil in a Dutch oven or large saucepan over medium heat.
Add the onion and garlic and cook, stirring, until the onion is translucent, about 6 minutes.
Add the tomatoes, bell pepper, yellow squash, zucchini, and water.
Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, about 10 minutes.
Remove 4 cups of the soup from the pot and let cool 5 minutes.
Working in two batches, puree the mixture and return it to the pan.
Bring the mixture back to a boil.
Add the shrimp and simmer, stirring frequently, until the shrimp are just opaque in the center, about 3 minutes.
Sprinkle with the parsley.