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.  

2 teaspoon olive oil
½ teaspoon fennel seeds
2 garlic cloves, minced
1 (46 ounces) can tomato juice
1 teaspoon pepper sauce
1 cup basil leaves
½ cup chopped zucchini
½ cup chopped cucumber
½ cup chopped yellow bell pepper
1 cup halved cherry tomatoes
½ cup chopped green onion
¼ cup chopped basil
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”.

1 comment:

  1. Shockingly different than gazpacho.
    Refreshingly flavorful.
    Overcomes the lack of vinegar.