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Olive Garden Gazpacho Italiano


Soup base;
28 oz. Canned Italian plum tomatoes
1 clove minced garlic
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 cups chicken broth
3/4 tsp. Tabasco sauce
1 tsp. Sugar(opt.)
1/2 cup green bell pepper, chopped fine
1 cup tomato, peeled and chopped, fine
1/2 cup ditalini or tubetti, cooked, rinsed, and drained


This soup should be served cold, about 35-45 degrees. The vegetable and pasta solids should not be added to soup base until it is time to serve, because they will get soggy. Soup base; process tomatoes, juice, garlic, and herbs. Mix in a non-aluminum bowl, with olive oil, vinegar, lemon juice, salt, onion, stock, and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare veggies and chill along with the pasta. To serve; soup bowls should be very cold. Stir base well, and ladle 6 oz. Soup per bowl. Add about 1 tbsp. Of blended veggies, and 2 tbsp. Pasta. Per bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.

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