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Chilled Summer Vegetable Soup

Made With:


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

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
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

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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