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Olive Garden's Gazpacho Italiano
Serving Size: 6

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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=== SOUP BASE ===
28 ounces canned Italian plum tomatoes
1 garlic clove -- minced
1/2 cup very finely-chopped mixed herbs
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 sauce
1 teaspoon sugar -- (optional)
1/2 cup finely-chopped green bell pepper
1/2 cup peeled, finely-chopped cucumber
1 cup tomato in 1/4" dice
1/2 cup ditalini or tubetti -- cooked, rinsed
and drained
=== GARNISH ===
Freshly-grated Parmesan cheese
Chopped fresh parsley

This soup should be served cold 35 to 45 degrees. The vegetable and pasta
solids should not be added to the base until time of serving or they may
become soggy.

For the 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 marry flavors.

Prepare the vegetables and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6
ounces of soup per bowl. Add a good tablespoon of blended vegetables and
2 tablespoons of pasta to each bowl. Garnish with a few croutons and
sprinkle the croutons with Parmesan and chopped parsley.

This recipe yields 6 servings.

© 2008
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