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Source: Campbell's Recipes
Tagged With: 6 servings (1 cup each)
Chilled Summer Vegetable Soup
Bountiful vegetables from the garden or local farm stand surface in this chilled soup to refresh and replenish.
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Serves: 6 servings (1 cup each)
Prep Time: 15 minutes
Cook Time: 10 minutes
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1 tablespoon Vegetable Oil
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 medium carrot, chopped (about 1/3 cup)
2 green onion, 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)

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.
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

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