Chilled Vegetable Basil Soup with Vegetable Confetti

recipe
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

January 2005
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