Chilled Vegetable Basil Soup with Vegetable Confetti Recipe

Chilled Vegetable Basil Soup with Vegetable Confetti Recipe

  • 2 teaspoons olive oil
  • 1/2 teaspoon fennel seeds
  • 2 garlic cloves, minced
  • 1 (46 fluid ounce) can no-salt added tomato juice
  • 1 cup basil leaves
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped zucchini
  • 1/2 cup finely chopped cucumber
  • 1/2 cup chopped yellow bell pepper
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh basil
  • 2 tablespoons reduced-fat sour cream
  • Chopped green onions (optional)
  1. Heat olive oil in a large saucepan over medium heat. Add fennel seeds and garlic; cook 1 minute, stirring frequently. Add tomato juice, and bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in basil, hot pepper sauce, and teaspoon salt. Place soup in a large bowl; cover and chill 6 hours or overnight.
  2. Strain mixture through a sieve over a bowl; discard solids. Stir in zucchini and next 5 ingredients. Spoon 1 cup into each of 6 shallow bowls; top each serving with 1 teaspoon sour cream and green onions, if desired. Serve immediately.
Recipe of the Day|