Chilled Vegetable Basil Soup with Vegetable Confetti

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 25%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 12.9g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 130mg
  • Calcium: 54mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chilled Vegetable Basil Soup with Vegetable Confetti Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy