Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ------WALDINE VAN GEFFEN VGHC42A-----
                        soup base
  28      ounces        canned italian plum tomatoes
   1      clove         garlic -- minced
     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           white or red onion -- diced
   3      cups          chicken broth
     3/4  teaspoon      tabasco sauce
   1      teaspoon      sugar -- optional
     1/2  cup           green bell pepper -- chopped fine
     1/2  cup           cucumber -- peeled&chopped fine
   1      cup           tomato -- chopped to 1/4"
     1/2  cup           ditalini or tubetti -- cooked -- rinsed
                         -- and drained

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.