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Olive Garden Gazpacho Italiano
Author/Submitted by:
Servings: 6
Categories:
Pasta
/
Soups
/
Vegetables
Ingredients: 28
ounces
Italian plum tomatoes 1
clove
garlic,
minced
1/2
cup
mixed herbs,
chopped very fine
1/2
cup
olive oil 3
tablespoons
white wine vinegar 3
tablespoons
lemon juice 1
teaspoon
salt 1/4
cup
red onion,
diced
3
cups
chicken broth 3/4
teaspoon
tabasco sauce 1
teaspoon
sugar,
optional
1/2
cup
green bell pepper,
chopped fine
1/2
cup
cucumber,
peeled&chopped fine
1
cup
tomato,
chopped to 1/4"
1/2
cup
ditalini or tubetti, cooked,
rinsed and drained
Directions:
1.
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.
2.
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.
3.
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.
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