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Olive Garden Gazpacho Italiano




Source of Recipe


VJJE
Olive Garden Gazpacho Italiano
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FOR THE SOUP BASE:
1 (28 ounce) can Italian plum tomatoes
2 teaspoons minced garlic
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 diced white or red onion
3 cups chicken broth
3/4 teaspoon Tabasco
1 teaspoon sugar (optional)

FOR SERVING:
1/2 cup diced fine green bell pepper
1/2 cup peeled and diced fine cucumber
1 cup chopped (1/4-inch) tomato
1/2 cup ditalini or tubetti, cooked, drained and rinsed twice
Croutons (for garnish)
Grated parmesan and chopped fresh parsley (for garnish)

This soup should be served cold 35-45 degrees F. The vegetable and
pasta solids should not be added to the base until time of serving
or they may become soggy.

TO PREPARE THE SOUP BASE:
Process tomatoes, juice, garlic and herbs in a blender or food
processor. Mix in a non-aluminum bowl with olive oil, vinegar, lemon
juice, salt, onion, broth, 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 tbsp of mixed veggies and 2 tbsp of pasta
to each bowl. Garnish with a few croutons and sprinkle the croutons
with parmesan and chopped parsley.