Olive Garden Gazpacho Italiano

Olive Garden Gazpacho Italiano

Course :	Gazpacho
From:	HungryMonster.com
Serves:	6

Ingredients:

		---soup base
28	ounces	canned italian plum tomatoes
1	clove	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	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:

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.