Name: Olive Garden Gazpacho Italiano
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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 tomatoes, 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)

Recipe by Member 610488

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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.

Ready In:: 20mins
Serves:
Units:

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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 tomatoes, 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

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.
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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RECIPE MADE WITH LOVE BY

@Member 610488

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@Member 610488

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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."

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creation by Member 610488

1/21/2009

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.