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Olive garden gazpacho italiano

Yield: 6 Servings WAL

Ingredients:

• 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

Instructions:

cooked Rinsed and drained 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 :

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