Recipe By : The Olive Garden
Serving Size : 6 Preparation Time :0:00
Categories : Soups Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soup Base:
28 oz Canned Italian plum tomatoes
1 cl Garlic -- minced
1/2 c Mixed herbs -- chopped very
- fine
1/2 c Olive oil
3 tb White wine vinegar
3 tb Lemon juice
1 ts Salt
1/4 c White or red onion -- diced
3 c Chicken broth
3/4 ts Tabasco sauce
1 ts Sugar (optional)
1/2 c Green bell pepper -- chopped
- fine
1/2 c Cucumber -- peeled & chopped
- fine
1 c Tomato -- chopped to 1/4"
1/2 c Ditalini or tubetti --
- cooked, rinsed, & drained
This soup should be served cold 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.
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 veggies and chill along
with the pasta.
To Serve:
Soup bowls should be very cold. Stir the base well and ladle 6 oz
of soup per bowl. Add a good tb of blended veggies and 2 tb of
pasta to each bowl. Garnish with a few croutons and sprinkle the
croutons with parmesan and chopped parsley.
