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.

David Bonom
Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

69 calories; calories from fat 25%; fat 1.9g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 2.7g; carbohydrates 12.9g; fiber 2.2g; cholesterol 0mg; iron 1.7mg; sodium 130mg; calcium 54mg.
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