CHILLED SUMMER VEGETABLE SOUP

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

Serve garnished with sticks of cucumber, celery ribs, pepper strips, pickled onions, pickled mushrooms, fresh herb sprigs, etc.

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 69
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 373mg
16%
Total Carbohydrate 12.8g
4%
Dietary Fiber 2g
8%
Protein 2.1g
4%
Vitamin A 113%
Vitamin C 79%
Calcium 4%
Iron 4%
Total Time

45 min.

Serving & Size

1 CUP (8 FL OZ)

Yields

This cool coup features V8 with summer flavors including zucchini, carrots, garlic, onion, corn, scallions, tomato and basil.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 69
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 373mg
16%
Total Carbohydrate 12.8g
4%
Dietary Fiber 2g
8%
Protein 2.1g
4%
Vitamin A 113%
Vitamin C 79%
Calcium 4%
Iron 4%

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 tbsp.
Vidalia onion, chopped 10 oz. 1 3/4  cups
garlic, peeled, minced tbsp.
carrot, chopped 18 oz. cups
zucchini, diced 15 oz. 3 1/2  cups
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.
Made With:

Beverages

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice qt.
lemon juice 0 33/100  cups
lemon zest tbsp.
5. Stir in juice, lemon juice and zest. Place in container with lid.
Weight Measure
frozen whole kernel corn, thawed, drained 17 oz. cups
diced tomatoes 13 oz. cups
green onion, thinly sliced 4 oz. cups
fresh basil leaves, julienned 1 oz. cups
hot pepper sauce tbsp.
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.
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