Olive garden gazpacho italiano
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| Soup base | ||
| 28 | ounces | Can italian plum tomatoes |
| 10 | Garlic; mince | |
| ½ | cup | Mixed herbs; chop very fine |
| ½ | cup | Olive oil |
| 3 | tablespoons | White wine vinegar |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| ¼ | cup | White or red onion; dice |
| 3 | cups | Chicken broth |
| ¾ | teaspoon | Tabasco |
| 1 | teaspoon | Sugar; opt |
| ½ | cup | Green bell pepper; dice fine |
| ½ | cup | Cucumber; peel; dice fine |
| 1 | cup | Tomato; chop to 1/4\" |
| ½ | cup | Ditalini or tubetti; cook drain, rinse twice, cool |
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.