Olive Garden Gazpacho Italiano

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 28 ounces italian plum tomatoes
• 1 garlic clove, minced
• 1/2 cup mixed italian herbs, chopped very fine
• 1/2 cup olive oil
• 3 tablespoons 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, diced
• 1/2 cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained
• 1 cup crouton (garnish)
• 1/2 cup parmesan cheese, grated (garnish)
• 2 tablespoons fresh parsley, chopped (garnish)

Recipe

• 1 using a blender or food processor, blend 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 refrigerator allowing 4 hours for soup base to chill and marry flavors. prepare the veggies and chill along with the pasta.
• 2 soup bowls should be very cold. stir the base well and ladle 6 oz of soup per bowl. add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.