Gazpacho recipes

Olive Garden Gazpacho Italiano

Course : Gazpacho
Serves: 6

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Ingredients:

---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 -- peeledandchopped fine

1 cup tomato -- chopped to 1/4 inch

1/2 cup ditalini or tubetti, cooked -- rinsed and drained

Preparation / Directions:

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.

Olive Garden Gazpacho Italiano

Ingredients:

Preparation / Directions:

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