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Olive garden gazpacho italiano
 
Category: Soup
Yield: 6 servings
 

SOUP BASE

28 oz

Can Italian Plum Tomatoes

1 cl

Garlic, mince

1/2 cup

Mixed herbs, chop very fine

1/2 cup

Olive oil

3 tbsp

White wine vinegar

3 tbsp

Lemon juice

1 tsp

Salt

1/4 cup

White or red onion, dice -fine

3 cup

Chicken broth

3/4 tsp

Tabasco

1 tsp

Sugar, opt

1/2 cup

Green bell pepper, dice fine

1/2 cup

Cucumber, peel, dice fine

1 cup

Tomato, chop to ¼"

1/2 cup

Ditalini or Tubetti, cook -drain, rinse twice, chill

 
Procedures
 
  1. This soup should be served cold 35-45~.
  2. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.
  3. Soup base-process tomatoes, juice, garlic and herbs.
  4. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, tabasco and sugar.
  5. Place in fridge allowing 4 hours for soup base to chill and marry flavors.
  6. Prepare the veggies and chill along with the pasta.
  7. To serve: soup bowls should be very cold.
  8. Stir the base well and ladle 6 oz of soup per bowl.
  9. Add a good tb of blended veggies and 2 tb of pasta to each bowl.
  10. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.