Olive garden gazpacho italiano

6 servings

Ingredients

Quantity Ingredient
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Soup base
28 ounces Can italian plum tomatoes
10 Garlic; mince
½ cup Mixed herbs; chop very fine
½ cup Olive oil
3 tablespoons White wine vinegar
3 tablespoons Lemon juice
1 teaspoon Salt
¼ cup White or red onion; dice
3 cups Chicken broth
¾ teaspoon Tabasco
1 teaspoon Sugar; opt
½ cup Green bell pepper; dice fine
½ cup Cucumber; peel; dice fine
1 cup Tomato; chop to 1/4\"
½ cup Ditalini or tubetti; cook drain, rinse twice, cool

Directions

This soup should be served cold 35-45~. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Source: The Olive Garden.

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