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Olive Garden Gazpacho Italiano

    1 (28 ounce) can Italian plum tomatoes
    2 teaspoons minced garlic
    1/2 cup mixed herbs, chopped very fine
    1/2 cup olive oil
    3 tablespoons white wine vinegar
    3 tablespoons lemon juice
    1 teaspoon salt
    1/4 cup diced white or red onion
    3 cups chicken broth
    3/4 teaspoon Tabasco
    1 teaspoon sugar (optional)

    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.

  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.