Name: Olive Garden Gazpacho Italiano
Ingredients: WALDINE VAN GEFFEN; VGHC42A-----; 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Italian	Soups, Vegetables	6	Servings

INGREDIENTS

		WALDINE VAN GEFFEN
		VGHC42A—–
		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

INSTRUCTIONS

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.  Source: The Olive Garden.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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