Olive Garden Gazpacho Italiano
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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INGREDIENTS
Nutrition- 28ounces Italian plum tomatoes
- 1
- 1⁄2cup mixed Italian herbs, chopped very fine
- 1⁄2cup olive oil
- 3tablespoons white wine vinegar
- 3tablespoons lemon juice
- 1teaspoon salt
- 1⁄4
- 3cups chicken broth
- 3⁄4teaspoon Tabasco sauce
- 1
- 1⁄2
- 1⁄2
- 1
- 1⁄2cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained
- 1
- 1⁄2
- 2
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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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