Chilled Vegetable Basil Soup with Vegetable Confetti

Ingredients

• 1 cup basil leaves 
• 1 cup cherry tomatoes halved
• 1 cup cucumber finely chopped
• 0.5 teaspoon fennel seeds 
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 0.5 cup green onions chopped
• 2 teaspoons olive oil 
• 1 teaspoon pepper sauce hot (such as Tabasco)
• 0.3 teaspoon salt 
• 46 ounce no salt-added tomato juice canned
• 1 cup zucchini finely chopped

Equipment

• bowl
• sauce pan
• sieve

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add fennel and garlic; cook 1 minute, stirring frequently.
3. Add juice; bring to a boil. Reduce heat; simmer 2 minutes.
4. Remove from heat; stir in basil, hot pepper sauce, and salt. Cover and chill 6 hours. Strain mixture through a sieve over a bowl; discard solids. Stir in zucchini and remaining ingredients.
5. Serve immediately.