Chilled Vegetable Basil Soup with Vegetable Confetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 teaspoons olive oil |
1/2 teaspoon fennel seeds |
2 garlic cloves, minced |
1 (46-ounce) can no salt-added tomato juice |
1 cup basil leaves |
1 teaspoon hot pepper sauce (such as tabasco) |
1/4 teaspoon salt |
1 cup finely chopped zucchini |
1 cup finely chopped cucumber |
1 cup halved cherry tomatoes |
1/2 cup chopped green onions |
1/4 cup chopped fresh basil |
Directions:
1. 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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