Title: Olive Garden Gazpacho Italiano
Categories: Soup Vegetable
Yield: 6 Servings
| WALDINE VAN GEFFEN VGHC42A |
| | | SOUP BASE |
| 28 | oz | Can Italian Plum Tomatoes |
| 1 | cl | Garlic; mince |
| 1/2 | c | Mixed herbs; chop very fine |
| 1/2 | c | Olive oil |
| 3 | tb | White wine vinegar |
| 3 | tb | Lemon juice |
| 1 | ts | Salt |
| 1/4 | c | White or red onion; dice fine |
| 3 | c | Chicken broth |
| 3/4 | ts | Tabasco |
| 1 | ts | Sugar; opt |
| 1/2 | c | Green bell pepper; dice fine |
| 1/2 | c | Cucumber; peel, dice fine |
| 1 | c | Tomato; chop to 1/4" |
| 1/2 | c | Ditalini or Tubetti; cook, drain, rinse twice, chill |
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.