1-800-461-SOUP(7687)

Chilled Summer Vegetable Soup

Made With:

Beverages

V8 Vegetable Cocktail

A delicious blend of eight vegetables combined to create a low calorie, nutritious and refreshing beverage.

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Total Time

45 min.

Serving & Size

8 oz/250 mL

Yields

This cool soup features V8® Vegetable Cocktail with summer flavors including zucchini, carrots, garlic, onion, corn, scallions, tomato and basil.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Vegetable oil 2 tbsp 30  mL
Sweet Onions, chopped 1 cup 250  mL
Garlic, minced 2 tbsp 30  mL
Carrots, chopped 3 cups 875  mL
Zucchini, diced 4 cups L
1. In large skillet heat oil over medium-high heat; add onions and sauté 4 minutes, stirring often.

2. Stir in garlic and continue cooking 2 minutes.

3. Add carrots and cook 2 minutes, stirring often.

4. Add zucchini to skillet and continue to cook 3 minutes, until vegetables are crisp-tender. Remove from heat.
Weight Measure
V8 Vegetable Cocktail 3 qt L
Lemon juice 1 cup 80  mL
Lemon zest 2 tbsp 30  mL
5. Stir in V8 Vegetable Cocktail, lemon juice and zest. Place in container with lid.
Weight Measure
Corn kernels, frozen, thawed, drained 3 cups 750  mL
Tomatoes, canned, diced 2 cups 500  mL
Scallions, thinly sliced 1 cup 250  mL
Basil leaves, julienned 1 cup 250  mL
Hot red pepper sauce 1 tbsp 15  mL
6. Mix corn, tomatoes, scallions, basil and pepper sauce into soup mixture. Place in container with lid.

CCP: Refrigerate below 40°F (4°C) at least 4 hours before serving. CCP: Refrigerate below 40°F (4°C) at least 4 hours before serving.
7. Garnish with sticks of cucumber, celery ribs, pickled onions, fresh herb sprigs, etc.
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