Bountiful vegetables from the garden or local farm stand surface in this chilled soup to refresh and replenish.
cost per recipe: $5.13
The price is determined by the national average.
tablespoon vegetable oil
medium zucchini, coarsely chopped (about 1 1/2 cups)
medium carrot, chopped (about 1/3 cup)
green onion, sliced (about 1/4 cup)
teaspoon dried basil leaves, crushed
teaspoon garlic powderor 1 clove garlic, minced
cups V8® 100% Vegetable Juice
can (about 8 ounces) whole kernel corn, drained
large tomato, chopped (about 1 1/2 cups)
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.