Olive Garden Gazpacho Italiano |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a copycat recipe of Olive Garden's Gazpacho Italiano. This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. Time does not include chilling time of 4 hours. Ingredients:
28 ounces italian plum tomatoes |
1 garlic clove, minced |
1/2 cup mixed italian herbs, chopped very fine |
1/2 cup olive oil |
3 tablespoons white wine vinegar |
3 tablespoons lemon juice |
1 teaspoon salt |
1/4 cup red onion, diced |
3 cups chicken broth |
3/4 teaspoon tabasco sauce |
1 teaspoon sugar (optional) |
1/2 cup green bell pepper, chopped fine |
1/2 cup cucumber, peeled & chopped fine |
1 cup tomato, diced |
1/2 cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained |
1 cup crouton (garnish) |
1/2 cup parmesan cheese, grated (garnish) |
2 tablespoons fresh parsley, chopped (garnish) |
Directions:
1. Using a blender or food processor, blend 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 refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
2. Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.
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