Preparation:
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. |
