*  Exported from  MasterCook  *
 
                       OLIVE GARDEN GAZPACHO ITALIANO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Copycat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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       t            Salt
      1/4   c            White or red onion -- diced
    3       c            Chicken broth
      3/4   ts           Tabasco sauce
    1       t            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
 
   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     :
  
 
 
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