Chilled Summer Vegetable Soup
Bountiful vegetables from the garden or local farm stand surface in this chilled soup to refresh and replenish.
Ingredients
1 tablespoon vegetable oil
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 medium carrot, chopped (about 1/3 cup)
2 green onion, sliced (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
0.25 teaspoon garlic powderor 1 clove garlic, minced
3 cups V8® 100% Vegetable Juice
1 can (about 8 ounces) whole kernel corn, drained
1 large tomato, chopped (about 1 1/2 cups)
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 medium carrot, chopped (about 1/3 cup)
2 green onion, sliced (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
0.25 teaspoon garlic powderor 1 clove garlic, minced
3 cups V8® 100% Vegetable Juice
1 can (about 8 ounces) whole kernel corn, drained
1 large tomato, chopped (about 1 1/2 cups)
Instructions
Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini, carrot, onion, basil and garlic powder and cook until the vegetables are tender-crisp.
Remove the saucepan from the heat. Stir in the vegetable juice, corn and tomato. Pour the mixture into a serving bowl. Cover the bowl and refrigerate for at least 4 hours.
Remove the saucepan from the heat. Stir in the vegetable juice, corn and tomato. Pour the mixture into a serving bowl. Cover the bowl and refrigerate for at least 4 hours.
Chilled Summer Vegetable Soup
Bountiful vegetables from the garden or local farm stand surface in this chilled soup to refresh and replenish.
Directions
Print
Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini, carrot, onion, basil and garlic powder and cook until the vegetables are tender-crisp.Remove the saucepan from the heat. Stir in the vegetable juice, corn and tomato. Pour the mixture into a serving bowl. Cover the bowl and refrigerate for at least 4 hours.
Ingredients
1 tablespoon vegetable oil1 medium zucchini, coarsely chopped (about 1 1/2 cups)1 medium carrot, chopped (about 1/3 cup)2 green onion, sliced (about 1/4 cup)0.5 teaspoon dried basil leaves, crushed0.25 teaspoon garlic powderor 1 clove garlic, minced3 cups V8® 100% Vegetable Juice1 can (about 8 ounces) whole kernel corn, drained1 large tomato, chopped (about 1 1/2 cups)
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