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Olive Garden Gazpacho Italiano

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  • Yields: 6
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Soup Base Ingredients:

  • 28 oz canned Italian plum tomatoes

Pasta and Vegetables Ingredients:

  • 1/2 cup finely chopped green bell pepper

Garnish Ingredients:

  • Croutons
  • Freshly-grated Parmesan cheese

Directions:

  1. This soup should be served cold at 35 to 45° F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.
  2. 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 marryflavors.
  3. Prepare the vegetables and chill along with the pasta.
  4. To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tablespoon of blended vegetables 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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