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Chilled Summer Vegetable Soup

Chilled Summer Vegetable Soup

1
(1)

Bountiful vegetables from the garden or local farm stand surface in this chilled soup to refresh and replenish.

serves 6 people

Ingredients

cost per recipe: $3.24

The price is determined by the national average.

  • 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)

  • 1/2

    teaspoon dried basil leaves, crushed

  • 1/4

    teaspoon garlic powderor 1 clove garlic, minced

  • 3

    cups V8® V8® Original

  • 1

    can (about 8 ounces) whole kernel corn, drained

  • 1

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

view nutrition info

How to Make It

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.
Step 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.

Step 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.

Recipe Tips

  • Dietary Exchange: 1/2 Starch, 1 Vegetable, 1/2 Fat

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Made With
V8® V8® Original

V8® V8® Original

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Ratings & Reviews

(1)
  • mkovach

    August 8, 2012

    Chilled Summer Vegetable Soup

    Soup did not have enough flavor. It was like eating vegetable juice with some vegetables in it. Added some hot sauce, and that still was not able to save it. Would not make this again.

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