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Olive Garden Gazpacho Italiano

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLIVE GARDEN GAZPACHO ITALIANO
 Categories: Soups, Vegetables, Copycat
      Yield: 6 Servings
 
           WALDINE VAN GEFFEN
           VGHC42A-----
           SOUP BASE
     28 oz Canned italian plum
           Tomatoes
      1    Clove garlic -- minced
    1/2 c  Mixed herbs -- chopped very
           Fine
    1/2 c  Olive oil
      3 tb White wine vinegar
      3 tb Lemon juice
      1 ts Salt
    1/4 c  White or red onion -- diced
      3 c  Chicken broth
    3/4 ts Tabasco sauce
      1 ts Sugar -- optional
    1/2 c  Green bell pepper -- chopped
           Fine
    1/2 c  Cucumber -- peeled&chopped
           Fine
      1 c  Tomato -- chopped to 1/4"
    1/2 c  Ditalini or tubetti, cooked
           Rinsed and drained
 
  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     :
 
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