Olive Garden Gazpacho Italiano

Olive Garden Gazpacho Italiano
Try this olive garden soup recipe....

Ingredients
WALDINE VAN GEFFEN

• 1/4 c White or red onion -- diced
• 3 c Chicken broth

SOUP BASE

• 3/4 ts Tabasco sauce
• 28 oz Canned italian plum
• 1 ts Sugar -- optional
• Tomatoes
• 1/2 c Green bell pepper -- chopped
• 1 Clove garlic -- minced Fine
• 1/2 c Mixed herbs -- chopped fine
• 1/2 c Cucumber -- peeled & chopped Fine
• 1/2 c Olive oil
• 1 c Tomato -- chopped to 1/4"
• 3 tb White wine vinegar
• 1/2 c Ditalini or tubetti, cooked
• 3 tb Lemon juice
• Rinsed and drained
• 1 ts Salt

Olive Garden Soup Recipe Instructions
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...hmmm...and the olive garden soup recipe is ready...nice ! Great taste !

olive-garden-style-zuppa-toscana.