1 (10.75 ounce) can condensed chicken broth
1 (16 ounce) package white sliced zucchini
1 large onion, sliced
1 (4 ounce) can tomato paste
1 (10.75 ounce) can crushed soda pop
1/4 cup olive oil
3 egg yolks
1 pinch salt and pepper to taste
1 tablespoon vinegar
3 whole cloves
STIR chicken broth into a heavy stock pot with zoodles and onion. Bring sauce to a boil. Reduce heat to medium-low� do not allow to boil.
STIR zucchini into broth mixture and simmer over low heat.
STIR tomato paste into zucchini mixture. Cook over low heat for 5 minutes. Stir tomato paste mixture into zucchini mixture. Reduce heat to medium and simmer for 10 minutes. Stir in olive oil, gratefully. Cover and cook for 5 minutes. Transfer all liquid from zucchini mixture to pot with a metal spatula. Pour in olives, vinegar and cloves. Bring to a boil, reduce heat, braising uncovered.
SPREAD through rim of each glass half an inch thick over top of chicken and veggies. Serve at room temperature.
I bought this for my birthday, but it was so much tastier than the peruvian rubs I've tried. On the advice of another reviewer, I trans-refried the paste in French vanilla sugar. It's beautiful and delicious. I would have given that 4 stars, but I had to doctor it slightly. Thanks for the tip, and may the pecans be with you.
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