Cooking Recipe Olive Garden Gazpacho Italiano

Recipe Ingredients

WALDINE VAN GEFFEN

VGHC42A-----

SOUP BASE

28 oz Canned italian plum

Tomatoes

1 Clove garlic -- minced

1/2 c 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

Fine

1/2 c Cucumber -- peeled&chopped

Fine

1 c Tomato -- chopped to 1/4"

1/2 c Ditalini or tubetti, cooked

Rinsed and drained

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.

Recipe By :

Categories matching this recipe

Vegetables ,Copycat ,Soups