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Gazpacho: Olive Garden Gazpacho Italiano

Source of Recipe

internet


List of Ingredients

SOUP BASE:
1 28 ounce Can Italian Plum Tomatoes
10 milliliters Garlic -- mince
1/2 cup Mixed herbs -- chop very fine
1/2 cup Olive oil
3 tablespoons White wine vinegar
3 tablespoons Lemon juice
1 teaspoon Salt
1/4 cup White or red onion -- dice

3 cups Chicken broth
3/4 teaspoon Tabasco
1 teaspoon Sugar -- opt
1/2 cup Green bell pepper -- dice fine
1/2 cup Cucumber; peel -- dice fine
1 cup Tomato -- chop to 1/4"
1/2 cup Ditalini or Tubetti; cook -- drain, rinse twice,


Recipe

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. Serves 6.