This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Thursday, July 18, 2013
Chilled Tomato Basil Soup with Vegetable Confetti
On these hot summer days, I know this fresh gazpacho-style soup, served cold, will be an excellent choice.
ounces) can tomato juice
1 cup basil leaves
chopped yellow bell pepper
1 cup halved
chopped green onion
Reduced-fat sour cream, for garnish
Salt and black pepper to taste
Heat olive oil in a large saucepan over medium heat. Add fennel seeds and minced garlic, and cook 1 minute, stirring often.
Add tomato juice, bring to a boil, reduce heat to low, and simmer for 2 minutes. Remove from the heat, add salt, black pepper, 1 cup of basil and hot sauce.
Stir, cover, and
chill for 6 hours or overnight.
Strain mixture through the sieve over a large bowl, discard solids. Stir in chopped zucchini, cucumber, yellow bell pepper, halved cherry tomatoes, green onion, and basil. Serve garnished with sour cream.
This recipe makes 6 servings.
Inspired by “The Best of Cooking Light: Everyday Recipes”.