Chilled Summer Vegetable Soup

Who knew cold soup could taste so good? Plenty of fresh vegetables make
this a delightfully satisfying appetizer or light dinner.

Chilled Summer Vegetable Soup
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 10 min.
Chill Time: 4 hr.

1 tablespoon vegetable oil
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 medium carrot, chopped (about 1/3 cup)
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon garlic powder *or* 1 clove garlic, minced
3 cups /V8/® 100% Vegetable Juice
1 can (about 8 ounces) whole kernel corn, drained
1 large tomato, chopped (about 1 1/2 cups)

1. Heat the oil in a 3-quart saucepan over medium heat. Add
the zucchini, carrot, onion, basil and garlic powder and cook until the
vegetables are tender-crisp.

2. Remove the saucepan from the heat. Stir in the vegetable juice, corn
and tomato. Pour the mixture into a serving bowl. Cover the bowl and
refrigerate for at least 4 hours.

*Dietary Exchange:* 1/2 Starch, 1 Vegetable, 1/2 Fat

Makes: 6 servings (1 cup each).

Kitchen Clip
                              Make this soup part of your summer repertoire, storing it in
the fridge to go to whenever you crave a healthy snack. Change up the
vegetables as the garden dictates!
Received on Thu Jun 17 15:48:47 2010