Olive Garden Gazpacho Italiano

           SOUP BASE
     28 oz Canned italian plum
           Tomatoes
      1    Clove 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 and drained

This soup should be served cold 35-45~. 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.


Yield: 6 Servings