Olive Garden Gazpacho Italiano (copy cat)

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Olive Garden Gazpacho Italiano (copy cat)

 

Ingredients:

 

SOUP BASE

28 ounces Italian plum tomatoes

1 clove garlic, minced

1/2 cup mixed herbs, chopped very fine

1/2 cup olive oil

3 tablespoons white wine vinegar

3 tablespoons lemon juice

1 teaspoon salt

1/4 cup red onion, diced

3 cups chicken broth

3/4 teaspoon tabasco sauce

1 teaspoon sugar, optional

1/2 cup green bell pepper, chopped fine

1/2 cup cucumber, peeled & chopped fine

1 cup tomato, chopped to 1/4 "

1/2 cup ditalini or tubetti or any small pasta

shape, cooked, rinsed and drained

 

Directions:

1. This soup should be served cold. The vegetable and

pasta solids should not be added to the base until

time of serving or they may become soggy.

 

 

2. 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.

 

3. 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.

 

 

 

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