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* 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 : - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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