10 ml 2 tsp sunflower oil
1 lg Onion, peeled and chopped.
2    Cloves garlic, crushed.
400 g  14 oz can of tomatoes
450 g  1 lb courgettes
450 ml Three quarters pt water.
30 ml 2 tbsp tomato puree
5 ml 1 tsp sugar.
lg Handful of basil, chopped.
15 ml 1 tbsp wine vinegar.
Ground black pepper.

Heat the oil in a large saucepan and cook the onion and garlic until soft,
stirring frequently, about 5 to 8 minutes. Add the tomatoes, courgettes,
water, tomato puree, sugar, basil, vinegar and black pepper. Simmer for 20
to 25 minutes until all the vegetables are tender. Puree the soup in a
blender and serve.

88 Calories 366 kj 4,1 g protein 12,5 g carbohydrate of which 7,0 g sugar.
3,0 g fat of which 0,3 g saturates. Trace of sodium 1,8 g dietary fibre.