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Olive Garden Gazpacho Italiano

Soup Base Ingredients:

  • 28 oz. canned Italian plum tomatoes
  • 1 garlic clove, minced
  • 1/2 cup very finely-chopped mixed herbs
  • 1/2 cup olive oil
  • 3 Tbsp white wine vinegar
  • 3 Tbsp lemon juice
  • 1 tsp salt
  • 1/4 cup diced white or red onion
  • 3 cups chicken broth
  • 3/4 tsp Tabasco sauce
  • 1 tsp sugar (optional)

Pasta and Vegetables Ingredients:

  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup peeled, finely chopped cucumber
  • 1 cup tomato, cut in 1/4-inch dice
  • 1/2 cup ditalini or tubetti, cooked, rinsed and drained

Garnish Ingredients:

  • Croutons
  • Freshly-grated Parmesan cheese
  • Chopped fresh parsley

Preparation:

This soup should be served cold at 35 to 45 degrees F. 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 marryflavors.

Prepare the vegetables 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 tablespoon of blended vegetables and 2 Tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.

Servings:
6
Submitted by:
Recipe Group Member