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Chilled Vegetable Basil Soup with Vegetable Confetti

Yield 6 servings (serving size: about 1 cup)
To make a spicier starter soup, use a spicy or hot variety of tomato or vegetable juice. For the best texture and freshest flavor, don't stir in zucchini and remaining ingredients until just before serving.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon fennel seeds
  • 2 garlic cloves, minced
  • 1 (46-ounce) can no salt-added tomato juice
  • 1 cup basil leaves
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon salt
  • 1 cup finely chopped zucchini
  • 1 cup finely chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh basil

Nutrition Information

  • calories 69
  • caloriesfromfat 25 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.7 g
  • carbohydrate 12.9 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 130 mg
  • calcium 54 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add fennel and garlic; cook 1 minute, stirring frequently. Add juice; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; stir in basil, hot pepper sauce, and salt. Cover and chill 6 hours. Strain mixture through a sieve over a bowl; discard solids. Stir in zucchini and remaining ingredients. Serve immediately.