Zucchini Soup

In this cold and wet weather there is nothing better than a warm and healthy soup. This is one of my favorite soups with Mexican tradition. You can change the amount of jalapeno according to your taste.

Zucchini Patty Soup
2 medium zucchini washed and sliced in circles 1/4 inch thick
1 tablespoon of olive oil
1 onion chopped
3 tomatoes chopped
1/2 jalapeno pepper chopped
1 garlic chopped
2 bouillon cubes
5 cups of water
2 eggs seperated
flour
1/4 cup of oil

First we will make a broth:
Put the olive oil in a stock pot on medium heat when it is warm put in the onions, jalapeno and garlic when the mixture looks soft put in the tomatoes once they are sauteed then put in 5 cups of water and 2 boullion cubes and 1 teaspoon of salt when the water boils check the flavor and add more salt if necessary cover the pot and put aside.

We are now going to make the little zucchini patties:
Heat 1/4 cup of oil in a frying pan meanwhile
Beat the egg whites until they form peaks then slowly add the yolks. We will now place the zucchini circles in flour coat on both sides and then in the egg mixture they should look like fluffy pillows then place them in the hot oil. Brown on both sides. Place on paper towels to let the excess oil drain off.

Now you will place your fluffy zucchini patties into the broth and just let it warm up to a low boil.

Enjoy with some warm tortillas rolled up like a bread stick or some french bread.