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Gazpacho Italiano




Source of Recipe


Internet


List of Ingredients




28 oz Canned Italian plum tomatoes
1 Clove garlic -- minced
1/2 c Italian mixed herbs -- chopped 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 -- diced
3 c Chicken broth
3/4 ts Tabasco sauce
1 ts Sugar -- optional
1/2 c Green bell pepper -- chopped
1/2 c Cucumber -- peeled&chopped
1 c Tomato -- chopped to 1/4"
1/2 c Ditalini or tubetti (pasta pieces) cooked Rinsed and drained




Recipe



This soup should be served cold 35-45F. 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.