CHILLED SUMMER VEGETABLE SOUP

CHILLED SUMMER VEGETABLE SOUP

Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 72
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 373mg
16%
Total Carbohydrate 13.3g
4%
Dietary Fiber 2.5g
10%
Protein 2.1g
4%
Vitamin A 100%
Vitamin C 100%
Calcium 6%
Iron 6%
Total Time

45 min.

Serving & Size

1 CUP (8 FL OZ)

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
V8® 100% Vegetable Juice
qt.
vegetable oil tbsp.
Vidalia onion 10 oz.
garlic tbsp.
carrot 18 oz.
zucchini 15 oz.
lemon juice 0 33/100  cups
lemon zest tbsp.
frozen whole kernel corn cups
diced tomatoes cups
green onion cups
fresh basil leaves cups
hot pepper sauce tbsp.
Instructions
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.

Recipe Tip

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