Chilled Vegetable Basil Soup With Vegetable Confetti Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Fennel seeds | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Can (10oz) | |
| Basil leaves | 1 Cup (16 tbs) | |
| Hot pepper sauce | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Zucchini | 1/2 Cup (16 tbs), finely chopped | |
| Cucumber | 1/2 Cup (16 tbs), finely chopped | |
| Yellow bell pepper | 1/2 Cup (16 tbs), chopped | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| 1/2 cup chopped green onions | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons low-fat sour cream | ||
Directions
1. Heat olive oil in a large saucepan over medium heat. Add fennel and garlic, cook for 1 minute, stirring frequently. Add juice, and bring to a boil. Reduce heat, and simmer for 2 minutes. Remove from heat, stir in 1 cup basil, hot pepper sauce, and 1/4 teaspoon salt. Place soup in a large bowl, cover and chill for 6 hours or overnight.
2. Strain mixture through a sieve over a bowl, discard solids. Stir in zucchini and next 5 ingredients (through chopped basil). Spoon 1 cup into each of 6 shallow bowls, top each serving with 1 teaspoon sour cream.
2. Strain mixture through a sieve over a bowl, discard solids. Stir in zucchini and next 5 ingredients (through chopped basil). Spoon 1 cup into each of 6 shallow bowls, top each serving with 1 teaspoon sour cream.
Chef
