Free Recipe Olive Garden Gazpacho Italiano
Recipe Type: S Recipes
Recipe Preparation: chill
Cooking Ingredients for Olive Garden Gazpacho Italiano Recipe
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
Olive Garden Gazpacho Italiano Preparation
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 : From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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