“From Weight Watchers Slim Ways Mexican. I haven't tried this one yet but it sounds really good.”

Ingredients Nutrition


  1. Preheat broiler.
  2. Line baking sheet with foil; spray foil with nonstick cooking spray.
  3. Set tomato halves, cut-side down, onions and garlic on prepared baking sheet; broil 4-6 inches from heat, turning as needed, until onions and garlic are browned and tomatoes are blistered and browned.
  4. As they are done, transfer to large bowl; let cool.
  5. Peel onions and garlic; place in food processor or blender.
  6. Add tomatoes and peppers; purée until smooth.
  7. In large nonstick skillet, heat oil; add zucchini.
  8. Cook over medium-high heat, stirring frequently, 5 minutes, until golden brown.
  9. Place medium sieve over skillet with zucchini.
  10. Strain tomato mixture through sieve, pressing with back of wooden spoon; discard solids.
  11. Add corn, salt and sugar to zucchini mixture; bring to a boil.
  12. Reduce heat to low; simmer 10 minutes, until mixture is slightly thickened and flavors are blended.
  13. Stir in cilantro.
  14. Ladle soup evenly into 4 bowls.
  15. EACH SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 5 Vegetables, 1/2 Bread.
  16. PER SERVING: 122 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 318 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 4 g Protein, 30 mg Calcium, 2 points.

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