Recipe: Olive Garden Gazpacho Italiano
SoupsOLIVE GARDEN GAZPACHO ITALIANO
FOR THE SOUP BASE:
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)
FOR SERVING:
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.
TO SERVE:
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.
Source: The Olive Garden
FOR THE SOUP BASE:
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)
FOR SERVING:
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.
TO SERVE:
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.
Source: The Olive Garden
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Autumn Squash Soup
- Pot Roast Soup - Wonderful! Don't forget you can make soup....
- Chicken Soup and Variations (Presto Pressure Cooker Manual, 2006)
- Hot and Sour Mushroom Soup (Tom Yum Het)
- Chicken Lentil Soup (with summer squash, carrots, and mushrooms) (crock pot)
- Salmon Chowder from 1975
- Caramelized Cabbage Soup with Cheese Toasts
- Baked Potato Soup (not Panera Bread)
- Acorn Squash Soup (Fall Soup from Zuppa's)
- Latkes and Chicken Soup
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute