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Chilled Summer Vegetable Soup

  • 265minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsFluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 medium zucchini , coarsely chopped (about 1 1/2 cups)

  3. 1 medium carrot , chopped (about 1/3 cup)

  4. 2 green onion , sliced (about 1/4 cup)

  5. 1/2 teaspoon dried basil leaves , crushed

  6. 1/4 teaspoon garlic powder or 1 clove garlic, minced

  7. 3 cup V

  8. 8 ® 100% Vegetable Juice

  9. 1 can (about 8 ounces) whole kernel corn , drained

  10. 1 large tomato , chopped (about 1 1/2 cups)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Dietary Exchange: 1/2 Starch, 1 Vegetable, 1/2 Fat

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