This cool coup features V8 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.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|vegetable oil||2 tbsp.|
|Vidalia onion||10 oz.|
|lemon juice||0 33/100 cups|
|lemon zest||2 tbsp.|
|frozen whole kernel corn||3 cups|
|diced tomatoes||2 cups|
|green onion||1 cup|
|fresh basil leaves||1 cup|
|hot pepper sauce||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 juice, 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.at least 4 hours before serving.|
|7. Serve garnished with sticks of cucumber, celery ribs, pepper strips, pickled onions, pickled mushrooms, fresh herb sprigs, etc.|
- Serve garnished with sticks of cucumber, celery ribs, pepper strips, pickled onions, pickled mushrooms, fresh herb sprigs, etc.