Olive Garden Gazpacho Italiano Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN,
VGHC42A-----,
SOUP BASE,
28 ounce: Canned italian plum,
Tomatoes,
1 Clove: garlic, minced
1/2 cup: Mixed herbs, chopped very
Fine,
1/2 cup: Olive oil,
3 tbsp: White wine vinegar,
3 tbsp: Lemon juice,
1 tsp: Salt,
1/4 cup: White or red onion, diced
3 cup: Chicken broth,
3/4 tsp: Tabasco sauce,
1 tsp: 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,
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. Source: The Olive Garden.
Recipe By :
Source from luhu.jp
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. Source: The Olive Garden.
Recipe By :
Source from luhu.jp