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)
Honey and Walnut Baked Brie
We’ve taken baked brie to the next level...
Vegetarian Taco Salad
No meat? No problem! This colorful, zesty ...
Cheesy Broccoli
Broccoli with cheese sauce is hard to resi...
Mediterranean Wraps
A quick meal doesn’t have to be bad for ...