Personalized Chef Aprons and More!
1/2 cup diced fine green bell pepper
1/2 cup peeled and diced fine cucumber
1 cup chopped (1/4-inch) tomato
1/2 cup ditalini or tubetti, cooked, drained and rinsed twice
Croutons (for garnish)
Grated parmesan and chopped fresh parsley (for garnish)
This soup should be served cold 35-45 degrees F.
The vegetable and
pasta solids should not be added to the base until time of serving
or they may become soggy.
TO PREPARE THE SOUP BASE:
Process tomatoes, juice, garlic and herbs in a blender or food
processor. Mix in a non-aluminum bowl with olive oil, vinegar, lemon
juice, salt, onion, broth, 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.
Soup bowls should be very cold. Stir the base well and ladle 6 oz of
soup per bowl. Add a good tbsp of mixed veggies and 2 tbsp of pasta
to each bowl. Garnish with a few croutons and sprinkle the croutons
with parmesan and chopped parsley.