Olive Garden Gazpacho Italiano

* Exported from MasterCook *

OLIVE GARDEN GAZPACHO ITALIANO

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Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1/4 c White or red onion -- diced
3 c Chicken broth
3/4 ts Tabasco sauce
1 t 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

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.

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