Chilled Vegetable Basil Soup With Vegetable Confetti
|Olive oil||1 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added tomato juice||46 Ounce (1 can)|
|Basil leaves||1 Cup (16 tbs)|
|Hot pepper sauce||1 Teaspoon (such as Tabasco)|
|Finely chopped zucchini||1⁄2 Cup (8 tbs)|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Chopped yellow bell pepper||1⁄2 Cup (8 tbs)|
|Halved cherry tomatoes||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Low fat sour cream||2 Tablespoon|
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.