Olive Garden Gazpacho Italiano

Recipe Ingredients

		Soup base
28 oz	795g	Canned italian plum
		Tomatoes
1		Garlic - minced
1/2 cup	55g / 1.9oz	Mixed herbs - chopped very
		Fine
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	White wine vinegar
3 tablespoons	45ml	Lemon juice
1 teaspoon	5ml	Salt
1/4 cup	15g / 0.5oz	White or red onion - diced
3 cups	711ml	Chicken broth
3/4 teaspoon	3.8ml	Tabasco sauce
1 teaspoon	5ml	Sugar - optional
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
		Fine
1/2 cup	73g / 2.6oz	Cucumber - peeled, chopped
		Fine
1 cup	62g / 2.2oz	Tomato - chopped to 1/4"
1/2 cup	118ml	Ditalini or tubetti - cooked
		Rinsed and drained

Recipe Instructions

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.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.