Olive Garden Gazpacho Italiano

Course : Gazpacho
Serves: 6
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---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 / 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.

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