Recipe: Chilled Vegetable Basil Soup

To make a spicier version of this gazpacho-style soup, use a spicy or hot variety of tomato or vegetable juice. For the best texture and freshest flavor, chill the soup several hours ahead. Don’t stir in the zucchini and remaining vegetables until you’re ready to serve.
  • Prep Time: 20 min
  • Cook Time: 10 min.
  • Ready In: 30 min.

Servings: 6

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 or Plain Yogurt

  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.
Nutrition per serving
Calories 76 cal
Total Fat 3 g
Cholesterol 2 mg
Sodium 147 mg
Total Carbohydrates 13 g
Dietary Fiber 2 g
Protein 3 g

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