This cool soup features V8® Vegetable Cocktail with summer flavors including zucchini, carrots, garlic, onion, corn, scallions, tomato and basil.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable oil||30 mL||2 tbsp|
|Sweet Onions, chopped||250 mL||1 cup|
|Garlic, minced||30 mL||2 tbsp|
|Carrots, chopped||875 mL||3 1/2 cups|
|Zucchini, diced||1 L||4 cups|
V8 Vegetable Cocktail
|Lemon juice||80 mL||1/3 cup|
|Lemon zest||30 mL||2 tbsp|
|Corn kernels, frozen, thawed, drained||750 mL||3 cups|
|Tomatoes, canned, diced||500 mL||2 cups|
|Scallions, thinly sliced||250 mL||1 cup|
|Basil leaves, julienned||250 mL||1 cup|
|Hot red pepper sauce||15 mL||1 tbsp|
|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.
|5. Stir in V8 Vegetable Cocktail, lemon juice and zest. Place in container with lid.|
|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.|