sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Olive Garden Gazpacho Italiano

Author/Submitted by:
Servings: 6
Categories: Pasta / Soups / Vegetables


28  ounces  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  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, peeled&chopped fine
1  cup  tomato, chopped to 1/4"
1/2  cup  ditalini or tubetti, cooked, rinsed and drained

1. 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.

2. 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.

3. 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.

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.